Pico used on rice bowls, salads and wrap
1. Diced up all your vegetables very fine (slice extremely thin before using the dicer)
2. Use a plastic container, not a metal bowl, mix all ingredients together.
3. transfer to a clean Cambro, label and refrigerate for service.
4. Ideally, the Pico is better on the second day once its had time to stew and marinate, try to make early in the day or be one day ahead with prep.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (777g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 205 | ||
Calories from Fat: 13 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.8mg | 1 % | |
Potassium 1545.9mg | 41 % | |
Total Carbohydrate 48.6g | 14 % | |
Dietary Fiber 12.1g | 48 % | |
Sugars, other 36.5g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 205
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