Avocado & Red Bell Pepper Salad Recipe

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Avocado & Red Bell Pepper Salad

Mary Schrum


Tired of regular salad, this is a great replacement. With the smooth texture of avocados and the crispness of the bell pepper makes a delightful combination.
Hope you enjoy it!

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6 - 8


25 Min


No-Cook or Other



2 Tbsp
shallots, finely chopped
2 Tbsp
dijon mustard
6 Tbsp
olive oil
2 Tbsp
red wine vinegar
salt and pepper to taste


red bell pepper, large, cored & seeded cut to 1" cubes
1/2 lb
mushroom, sliced either cremini or button
avocadoes, firm & ripe, 1" cubes
4 Tbsp
italian parsley, finely chopped. extra for garnish.

Directions Step-By-Step

For dressing: combine in 3 cup mixing bowl; shallots, mustard, red wine with whisk, slowly pour olive oil in while whisking to make an emulsion then add salt and pepper to taste. Set aside. Whisk again right before you pour over the salad.
In large bowl combine mushroom, red bell pepper and avocado, drizzle dressing over it and combine gently to prevent breaking the avocados. Transfer to serving bowl and serve immediately. May sprinkle with parsley as garnish.
If making ahead, remember the avocado will turn brown due to oxidation. Press plastic wrap onto the salad itself to prevent as much oxidation as possible.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #mushroom, #avocado