This Avocado Bell Pepper salad recipe makes a great side or add a protein for a main course. Full of creamy Avocado and sweet bell pepper with tangy lime juice, it’s sure to be a hit. Keto, low carb, paleo, gluten free.
This salad has a lot going for it: delicious, visually pleasing, easy to prepare and of course it includes Avocado’s which is always a plus one in my book.
You don’t really have to cook the bell pepper at all, although I think having a little char on them adds a lot flavor wise, texture wise and even in looks. There’s something about the contrast between the charred bell pepper and the creamy Avocado that I think is beautiful.
This salad screams Summer time to me.
Here, let me paint the picture.
You’re in your backyard. It’s been a long day of doing something water related, if you have a pool you’ve been in that for a lot of the day, or maybe you don’t and you’ve just been running and sliding on your slip n’ slide set up on the grass all day.
You’re starting to get super hungry. The grill is fired up, getting ready to throw some food on. You have a couple of bell peppers so you decide to throw those on. Avocados are on sale, so you figure you’ll toss that together too. You grab a couple limes and you’re good to go. You toss it on the table on a beautiful platter, on your table under your patio that has string lights hanging. There’s good music on the radio. Everyone is happily fed with freshly sunned skin.
I mean, that got a little in depth, but you see where I’m coming from, right? I mean, right? I think of moments like these all the time. They sound simple but I cherish moments around the table with people I love after a great day.
So here’s to a side dish that under the right circumstances can be a small piece of the puzzle to the perfect day.
Avocado & Bell Pepper Salad
- 1 large Avocado
- 1 red bell pepper
- 1 orange bell pepper
- 1 lime juice + zest
- 1/4 cup chopped cilantro optional
- 1 tbsp olive oil
- salt and pepper to taste
- olive oil to drizzle over the top optional
Thinly slice the red and orange bell peppers. Add olive to a pan over medium heat then add bell pepper. Cook until starting to get color. (If you’d rather, you can easily grill the peppers too.)
Peel and slice Avocado into chunks.
Arrange bell pepper and avocado slices on a plate or serving platter.
Top with zest of lime and lime juice. If you want, a nice drizzle of good olive oil over the top is great to add too.
Add in the chopped cilantro and then a little salt and pepper to taste.
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