RECIPE: Summertime Avocado Salad

On those summer afternoons when the air conditioner can’t quite cut the heat, the last thing you want to do is turn on the oven or stove. Smoothies are cool and refreshing, but sometimes you want something different. This salad with creamy avocado and crisp bell peppers keeps you satisfied and is easy to make.

Avocado Salad

This recipe makes enough salad to graciously top 2 pieces of toast, which I think seems like a pretty good serving size. If you want more it’s super easy to double (especially since it calls for 1/2 an avocado as is), but resist the temptation to make extra to save for later—avocado doesn’t like being exposed to the air, and will fare better if you keep the second half unchopped in an airtight container until you’re ready to use it.

Summertime Avocado Salad

1/2 avocado, chopped
1/4 green pepper, chopped
1 slice red onion, chopped
1/4-1/2 tsp lemon juice

Salt and black pepper, to taste

Mix together the vegetables until just combined, being careful not to overmix. The creaminess of the avocado will coat everything, but you still want to keep a few chunks unlike guacamole. Add lemon juice, salt and pepper, and mix again. Serve on top of toast or crackers.

Feel free to sprinkle some grated carrot and/or nutritional yeast on top, and enjoy!

Avocado salad

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