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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cut and toss the avocado garnish in lemon juice just before serving to prevent discoloration. Then sprinkle it over the top without tossing, or the salad will be mushy. Ingredients:
1 red bell pepper, cored, seeded and cut into 1/2-inch dice |
1 yellow bell pepper, cored, seeded and cut into 1/2-inch dice |
1 green bell pepper, cored, seeded and cut into 1/2-inch dice |
1 ripe tomato, seeded and cut into 1/2-inch dice |
1 small zucchini, cut into 1/4-inch dice |
2 scallions (3 inches of green left on), thinly sliced on diagonal |
1/2 hothouse (seedless) cucumber, unpeeled, cut into 1/2-inch dice |
2 tablespoons chopped fresh flat-leaf parsley leaves |
2 tablespoons olive oil |
1 tablespoon red-wine vinegar |
1/2 teaspoon sugar |
salt and freshly ground black pepper, to taste |
1 avocado, cut into 1/4-inch dice, tossed with 1 tablespoon of fresh lemon juice (for garnish) |
Directions:
1. 1. Combine the peppers, tomato, zucchini, scallions, cucumber and parsley in a bowl.
2. 2. Whisk together the olive oil, vinegar, sugar, salt and pepper in a small bowl. Pour over the salad and toss well. Correct the seasonings. Just before serving, sprinkle the salad with the avocado.
3. Per serving: 152 calories, 15g carbohydrates, 3g protein, 10g fat, no cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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