Avocado With Bell Pepper and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Delicious and so pretty to look at too! Served in the shell, this makes for a great light salad for parties, lunches, and at home! From Whole Living, January/February 2012. Ingredients:
1 teaspoon extra virgin olive oil |
1/2 lime, juice of |
1 small garlic clove, minced |
1 pinch cayenne |
coarse salt |
1 ripe avocado, halved and seeded |
1/2 yellow bell pepper, stem and seeds removed, diced (or red or green) |
6 cherry tomatoes, halved |
1 scallion, thinly sliced |
1 tablespoon freshly chopped cilantro, plus leaves for garnish |
Directions:
1. In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt.
2. Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro.
3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.
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