Thursday, July 28, 2011

Sweet Pepper and Avocado Salad

I normally use the base of this salad as a dressing for a summertime pasta salad.  But then I tasted it before adding it to pasta and fell in love! It's light, delicious and full of flavor.  I hope you enjoy it!

3 lemons zested and juiced
1 avocado cubed
1/4 teaspoon dill
1/4 of a red pepper diced
1/4 of a yellow pepper diced
1/4 of an orange pepper diced
3 tablespoons oil
Salt to taste
  1. Zest and Juice 3 lemons
  2. Add dill.
  3. Cut avocado and gently stir in lemon juice/zest mixture. (This will prevent avocado from browning.)
  4. Add in peppers and stir gently to coat. 
  5. Taste and add salt and oil.
  6. Stir gently to coat peppers.
This will stand alone as a side or would work great over pasta, fish or in a salad.  You should eat this within 2 days of making it or the avocado will get mushy.  If that works for you then it will last longer, but I'm not a huge fan of mushy avocados.

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