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Avocado With Bell Pepper and Tomatoes

By Sharon123 on June 26, 2012

Photo by FloridaNative

1 Reviews

Prep Time: 15 mins
Total Time: 15 mins
Servings: 1

Photo by FloridaNative

About This Recipe

"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

In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt.
Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro.
Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (471 g)

Servings Per Recipe: 1

Amount Per Serving: %
Calories 425.8
Calories from Fat 311: 73%

Amount Per Serving: %
Total Fat 34.5g: 53%
Saturated Fat 4.9g: 24%
Cholesterol 0.0mg: 0%
Sugars 5.0 g
Sodium 25.3mg: 1%
Total Carbohydrate 32.9g: 10%
Dietary Fiber 17.0g: 68%
Sugars 5.0 g: 20%
Protein 6.6g: 13%

Reviews

"Made this especially for DH - he loved it and said it was "perfect recovery food" after his workout. I loved it because it took about a whole 5 minutes to create and I could serve it in its own "bowl"! I served this with soup and sammies! Great recipe Sharon - thanks for posting. Made for ZWT8 and the Herbaceous Curvaceous Honeys!"

By FloridaNative on August 07, 2012 | 1322261