Avocado with Bell Pepper and Tomato
A recipe I got from Whole Living, January 2012 and modified a bit to my tastes. This has rapidly become my favorite light lunch.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tsp extra virgin olive oil
- course salt to taste
- 1 tsp lime juice
- 1 tsp garlic paste (or one minced clove)
- 1 pinch cayenne
- 1 avocado peeled, pitted and diced
- 0.5 yellow pepper stemmed, seeded and diced
- 6 cherry tomatoes halved
- 1 scallion chopped
- fresh cilantro chopped, to taste
- Carbohydrate 54.44946 g
- Cholesterol 0 mg
- Fat 35.7310449928 g
- Fiber 23.6904999314025 g
- Protein 11.936815 g
- Saturated Fat 5.14604949900582 g
- Serving Size 1 1 Serving (1060g)
- Sodium 211.715499999856 mg
- Sugar 30.7589600685975 g
- Trans Fat 2.58888799980503 g
- Calories 530 calories
Mix first 5 ingredients (oil through salt) to make a light dressing and set aside. Chop vegetables and toss them together in a small bowl. Top the vegetables with the dressing and gently toss again. Sprinkle with cilantro and serve. Enjoy!
