Avocado Salad with Bell Pepper and Tomatoes

Name: Avocado Salad with Bell Pepper and Tomatoes
Yield: 4 servings
Ingredients: 1 1 teaspoon extra-virgin olive oil; 1 Juice of 1/2 lime; 1 1 small garlic clove, minced; 1 Pinch of cayenne pepper; 1 Coarse salt; 1 1 firm, ripe avocado, halved and pitted; 1 1/2 yellow bell pepper, ribs and seeds removed, diced; 1 6 cherry tomatoes, halved; 1 1 scallion, trimmed and thinly sliced; 1 1 tablespoon chopped fresh cilantro leaves; 1 plus whole leaves for garnish

From the kitchen of Carly

Creamy avocado meets bright citrus in this simple, elegant salad. Lime juice and a whisper of cayenne wake up ripe avocado, bell pepper, and tomatoes, all nestled back into the shell for a naturally impressive presentation. Fresh cilantro and scallion finish it perfectly.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 teaspoon extra-virgin olive oil
1Juice of 1/2 lime
11 small garlic clove, minced
1Pinch of cayenne pepper
1Coarse salt
11 firm, ripe avocado, halved and pitted
11/2 yellow bell pepper, ribs and seeds removed, diced
16 cherry tomatoes, halved
11 scallion, trimmed and thinly sliced
11 tablespoon chopped fresh cilantro leaves
1plus whole leaves for garnish

Instructions

1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
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. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.