Avocado & Tomato Salad with Confetti Vinaigrette

Welcome warm summer days with a colorful display of farm-fresh produce. Avocados and tomatoes take center stage when drizzled with this vibrant, well-seasoned vinaigrette.

Yield

4 to 5 servings

Ingredients

1 small red bell pepper, finely chopped
1 small onion, finely chopped
1/2 cup finely chopped fresh cilantro or parsley leaves
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
2 small jalapeños, finely chopped
1 clove garlic, finely chopped
1 tablespoon granulated chicken flavor bouillon
4 medium tomatoes
2 medium ripe avocados

Directions

Combine bell pepper, onion, cilantro, olive oil, lime juice, jalapeños, garlic and bouillon in medium bowl; stir well. Refrigerate for 30 minutes.

Slice tomatoes or cut into wedges. Peel and slice avocados. Arrange tomato and avocado slices alternately on top of each other on large platter; drizzle with prepared dressing.

Additional Information

This dressing is a great accompaniment to sautéed, roasted and grilled meat or seafood. It is also wonderful as a dipping sauce for bread.

Nutritional Information

Per Serving (1/4 of recipe): Calories: 450, Calories from Fat: 380, Total Fat: 42 g, Saturated Fat: 6 g, Cholesterol: 0 mg, Sodium: 750 mg, Carbohydrates: 19 g, Dietary Fiber: 9 g, Sugars: 6 g, Protein: 4 g

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