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.
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 MAGGI® Granulated Chicken Flavor Bouillon
4 medium tomatoes
2 medium ripe avocados
- 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.
Makes 4 servings.
Tip: 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.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.