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Avocado with Cress Salad

Name: Avocado with Cress Salad
Yield: 3 servings
Ingredients: the avocado; combine it with cress; a little chopped onion; radishes; cucumbers; lettuce; beets; French dressing of oil, vinegar, salt, and red pepper

From Fruit recipes, 1907

Serves 3

Variations can be made with different combinations of ingredients.

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

666Calories

5 gProtein

26 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories666 kcal

Protein4.8 g

Carbohydrates26 g

Fiber6.8 g

Sugars5.3 g

Total Fat63 g

Saturated Fat11 g

Monounsaturated Fat22 g

Polyunsaturated Fat26 g

Omega-30.1 g

Cholesterol0 mg

Sodium583 mg

Potassium1014 mg

Calcium77 mg

Iron1 mg

Magnesium56 mg

Phosphorus127 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A53 mcg

Vitamin E7.4 mg

Vitamin K116 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate118 mcg

Choline14 mg

Caffeine0 mg

Water417 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 124. The excerpt below is the record exactly as published.

the avocado is to combine it with cress, a little chopped onion, radishes, cucumbers, lettuce, beets—in varying combinations, but always with the French dressing of oil, vinegar, salt, and red pepper

Cook this with the app: pantry check, scaling, and the assistant.