Avocado with Bell Pepper and Tomatoes

I enjoy combining raw vegetables and using them as an appetizer…fresh and pure instantly come to mind.  Plus there’s no need to worry about nutritional loss due to cooking.  This is such an easy recipe and looks wonderful on a plate!  Your family and friends will definitely take notice.  The avocado has been around for thousands of years and is rich in potassium (helps regulate blood pressure) and vitamin A (helps your eyes). Avocado paste can be applied to the skin to help with rashes and to smooth rough skin.  Avocados contribute nearly 20 vitamins, minerals that can contribute to the nutrient quality of your diet.  The high fat content of an avocado gives a quicker feeling of satiation which helps to reduce overeating and being more palatable reduces the temptation to binge on foods high in sugars or saturated fats.

How to choose a ripe avocado?  Pick one up and gently squeeze without applying your fingertips as this can cause bruising. If the avocado yields to firm gentle pressure you know it’s ripe and ready-to-eat. If the avocado does not yield to gentle pressure then it is considered firm and will be ripe in a couple of days. If the avocado feels mushy or very soft to the touch don’t buy it as it’s more than likely overripe.

Serves 1 as a side
adapted from Whole Living

1 teaspoon extra-virgin olive oil
juice of 1/2 lime
1 small clove garlic, minced
pinch cayenne
sea salt
1 ripe avocado, halved and pit removed (click here to see how to cut and peel an avocado)
1/2 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

In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt. Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro.
Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells and garnish with cilantro leaves.

The Culinary Chase’s Note:  This is definitely going to be made more than once!  Enjoy.