Avocado & Red Bell Pepper Salad

Avocado & Red Bell Pepper Salad

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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!


★★★★★ 1 vote

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

  • 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.

How to Make Avocado & Red Bell Pepper Salad


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Avocado & Red Bell Pepper Salad

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

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