Avocado & Red Bell Pepper Salad

Name: Avocado & Red Bell Pepper Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 - 8
Cuisine: American
Ingredients: DRESSING; 2 Tbsp shallots, finely chopped; 2 Tbsp dijon mustard; 6 Tbsp olive oil; 2 Tbsp red wine vinegar; salt and pepper to taste; SALAD; 1 red bell pepper, large, cored & seeded cut to 1" cubes; 1/2 lb mushroom, sliced either cremini or button; 2 avocadoes, firm & ripe, 1" cubes; 4 Tbsp italian parsley, finely chopped. extra for garnish.

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By Mary Schrum
@Schrumms

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!

Rating:

★★★★★ 1 vote5

Serves:

6 - 8

Prep:

25 Min

Method:

No-Cook or Other

Ingredients

DRESSING
2 Tbsp

shallots, finely chopped
2 Tbsp

dijon mustard
6 Tbsp

olive oil
2 Tbsp

red wine vinegar
·

salt and pepper to taste
SALAD
1

red bell pepper, large, cored & seeded cut to 1" cubes
1/2 lb

mushroom, sliced either cremini or button
2

avocadoes, firm & ripe, 1" cubes
4 Tbsp

italian parsley, finely chopped. extra for garnish.
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How to Make Avocado & Red Bell Pepper Salad

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.

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