Primal Kitchen Organic Avocado Oil Description
Meet the elevated cooking companion you’ve been waiting for: Primal Kitchen Pure Organic Avocado Oil.
Crafted from premium Mexican-grown organic avocados containing good fats, the neutral taste and silky texture of this high-heat cooking oil (up to 500°F) make it ideal for roasting, baking, sautéing, and stir-frying.
This pure avocado oil is USDA Organic and quality-tested to ensure only the best reaches your table!
Free Of
GMOs and animal ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 33
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 1.5 g | 8% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 2 g | |
|
| Monounsaturated Fat | 10 g | |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Not a significant source of cholesterol, dietary fiber, total sugars, added sugars, vitamin D, calcium, iron, and potassium.
Other Ingredients: Organic avocado oil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Vegetarian Lasagna With Spinach and Broccoli
[vc_row][vc_column][vc_column_text]This hearty vegetarian lasagna with spinach and broccoli is a wholesome twist on the classic comfort dish. Layers of tender lasagna noodles, creamy cheeses and vibrant greens come together with fragrant herbs and a pinch of Himalayan pink salt for a flavorful, satisfying meal. Perfect for weeknight dinners or special gatherings, it’s a dish that will make even meat-lovers come back for seconds.
Vegetarian Lasagna With Spinach and Broccoli
- 1 lb. Lasagna noodles
- 1-1/2 cups mozzarella cheese
- 1 cup ricotta cheese
- 1/3 cup Parmesan cheese (shredded)
- 2 eggs (beaten)
- 2 cups broccoli (chopped)
- 3 cups spinach leaves (torn)
- 1 Tbsp. dried oregano
- 2 Tbsp. fresh basil (chopped or torn Pinch pink sea salt)
- Pepper (to taste)
- Salt (to taste)
- Avocado oil
- Preheat oven to 400 degrees F.
- In oiled or sprayed baking dish, cover pan with boiled or no-cook lasagna noodles.
- In mixing bowl, beat eggs. Then add cheeses, salt and pepper. Mix well to combine.
- Add layer of mixture to cover noodles, then add layer of broccoli, spinach and basil.
- Add another layer of noodles, followed by mixture, then broccoli, spinach and basil.
- Add one more layer of each and finish by covering with mixture and extra oregano.
- Bake approximately 20 minutes. Rotate pan at 10-minutes.
- Remove from oven and let cool for couple of minutes. Garnish with fresh basil leaves and extra Parmesan.
Get these ingredients and more at Vitacost.
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