This Avocado with Bell Pepper and Tomatoes recipe is a delightful and visually appealing salad. It is a perfect option for parties, lunches, and home gatherings. This is a great summer recipe to use the peppers and tomatoes that you grow in your backyard garden. The combination of creamy avocado, sweet bell peppers, and juicy tomatoes creates a harmonious balance of flavors and textures that will leave you wanting more. And adding avocado to your diet provides many health benefits. Served in the shell, this makes for a great light salad for parties, lunches, and at home!

Ingredients

• 1 teaspoon extra-virgin olive oil
• Juice of 1/2 lime
• 1 small clove garlic, minced
• Pinch cayenne
• Coarse salt
• 1 ripe avocado, halved and seeded
• ½ yellow bell pepper, stem and seeds removed, diced
• 6 cherry tomatoes, halved
• 1 scallion, thinly sliced
• 1 tablespoon freshly chopped cilantro, plus leaves for garnish

Directions

1. IIn a small bowl, whisk together extra virgin olive oil, lime juice, minced garlic, and a pinch of cayenne. Season generously with coarse salt. Taste and adjust the seasonings as needed. A little extra lime juice can brighten the flavor, while more salt will enhance the sweetness of the tomatoes and bell pepper.
2. Scoop out the meat from the avocado halves using a spoon, being careful not to damage the shell. Chop the avocado flesh into bite-sized pieces and transfer it to a medium-sized bowl. Add the diced bell pepper, halved cherry tomatoes, thinly sliced scallion, and freshly chopped cilantro.
3. Drizzle the prepared dressing over the avocado and vegetable mixture. Season again with coarse salt to taste. Gently stir all the ingredients together until they are evenly coated with the dressing. Be careful not to overmix, as this can cause the avocado to become mushy.
4. Spoon the prepared mixture carefully back into the avocado shells. This creates a beautiful and natural serving dish.
5. Garnish each stuffed avocado half with a few fresh cilantro leaves.