Monday, October 19, 2009

Avocado and Roasted Pepper Salad

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I generally don't like to slave over the stove. I love to cook but I love cooking without fire even more.  This is an express salad that can be made under 5 minutes top. So easy yet so yummy - my kinda salad. So bright that its my eyes that get to feast on it prior to my mouth.This recipe makes its way and to WYF-Light Meal Event hosted by EC @ SimpleIndianFood.

  • Avocado - 1, peeled, cored and cut to bit-size pieces
  • Roasted Bell Pepper - 1/2 cup, any color
  • Roma Tomato - 1, medium, chopped
  • Any greens/lettuce - 2 cups, cleaned and cut
  • Red Onion - 2 tsp, finely diced
  • Olive Oil - 1 tbsp
  • Lemon Juice - 1/2 tbsp
  • Lemon Zest - 1/2 tsp
  • Salt 
  • Cracked Pepper - 2-3 grinds of a pepper mill
  • In a big bowl, add the green, tomatoes, roasted pepper and mix gently.
  • In another small bowl, mix the oil, lemon juice, zest, salt and pepper. Whisk gently.
  • Pour the oil mixture on top of the salad mixture. Gently mix.
  • Sprinkle the red onions on the top.
  • Serve immediately.

Makes 2 servings.

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XoXo, Cool Lassi(e)