Avocado Salad with Bell Pepper and Tomatoes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by From the Kitchens of Martha Stewart Living
Avocado shells make handy vessels for a bright salad made with the scooped-out flesh. Lime juice, garlic, and a pinch of cayenne flavor the dressing. The salad can also be served as a topping for quesa
Ingredients
- 1 teaspoon extra-virgin olive oil
- Juice of 1/2 lime
- 1 small garlic clove, minced
- Pinch of cayenne pepper
- Coarse salt
- 1 firm, ripe avocado, halved and pitted
- 1/2 yellow bell pepper, ribs and seeds removed, diced
- 6 cherry tomatoes, halved
- 1 scallion, trimmed and thinly sliced
- 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
Instructions
- In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
- Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
- Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.
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