Avocado Salad with Bell Pepper and Tomatoes

Avocado Salad with Bell Pepper and Tomatoes

Info

Rating

Description

Avocado shells make handy vessels for a bright salad made with the scooped-out flesh. Lime juice, garlic, and a pinch of cayenne flavor the dressing. The salad can also be served as a topping for quesadillas or as a fresh filling for tacos.

Ingredients

1 teaspoon extra-virgin olive oil
Juice of 1/2 lime
1 small garlic clove, minced
Pinch of cayenne pepper
Coarse salt
1 firm, ripe avocado, halved and pitted
1/2 yellow bell pepper, ribs and seeds removed, diced
6 cherry tomatoes, halved
1 scallion, trimmed and thinly sliced
1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish

Directions

  1. 1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
  2. 2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
  3. 3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

Tags

    Tomato Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Lunch Avocado Bell Pepper Healthy Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Go to back to recipes.