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.

Avocado & Tomato Salad with Confetti 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

1. Combine bell pepper, onion, cilantro, olive oil, lime juice, jalapeños, garlic and bouillon in medium bowl; stir well. Refrigerate for 30 minutes.
2. 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 to 5 servings.

Cooks 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.