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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Sundays at Moosewood. This is a nice refreshing side salad. It's great for summer...no cooking! Ingredients:
2 small avocados |
1/2 cup red bell pepper, finely chopped |
1/4 cup green bell pepper, finely chopped |
1/4 cup carrot, finely diced |
1/4 cup cucumber, finely diced |
1/4 cup tomato, finely chopped |
1/4 cup red onion, finely chopped |
10 whole spanish olives, finely chopped |
1 lime, juice of |
1/2 teaspoon salt |
pepper |
tabasco sauce |
cilantro, for garnish |
Directions:
1. Cut the avocados in half (carefully, if you want to use the shells to serve the salad). Scoop out the insides and chop finely.
2. Combine all of the chopped vegetables with the olives, and season with lime juice, salt, pepper and tabasco to taste.
3. Add the avocado and stir carefully, trying not to mash the avocado.
4. Heap the salad into the avocado shells and serve. Garnish with cilantro if desired.
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