Avocado & Red Bell Pepper Salad
By
Mary Schrum
@Schrumms
1
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!
Hope you enjoy it!
Rating:
★★★★★ 1 vote5
Serves:
6 - 8
Prep:
25 Min
Method:
No-Cook or Other
Ingredients
- 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.
DRESSING
SALAD
How to Make Avocado & Red Bell Pepper Salad
- 1For 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.
- 2In 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.
- 3If 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 Avocado & Red Bell Pepper Salad
Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy
