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.
Recipe information
Yield
Makes 6 servings
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)
Preparation
Step 1
1. Combine the peppers, tomato, zucchini, scallions, cucumber and parsley in a bowl.
Step 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.
Nutrition Per Serving
Per serving: 152 calories
15g carbohydrates
3g protein
10g fat
no cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
