Avocado With Bell Pepper And Tomatoes Recipes

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AVOCADO SALAD WITH BELL PEPPER AND TOMATOES



Avocado Salad with Bell Pepper and Tomatoes image

Categories     Tomato     Side     Low Carb     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Lunch     Avocado     Bell Pepper     Healthy     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 1

Number Of Ingredients 10

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

Steps:

  • 1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
  • 2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
  • 3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

AVOCADO WITH BELL PEPPER AND TOMATOES



Avocado With Bell Pepper and Tomatoes image

Delicious and so pretty to look at too! Served in the shell, this makes for a great light salad for parties, lunches, and at home! From Whole Living, January/February 2012.

Provided by Sharon123

Categories     Avocado

Time 15m

Yield 1 serving(s)

Number Of Ingredients 10

1 teaspoon extra virgin olive oil
1/2 lime, juice of
1 small garlic clove, minced
1 pinch cayenne
coarse salt
1 ripe avocado, halved and seeded
1/2 yellow bell pepper, stem and seeds removed, diced (or red or green)
6 cherry tomatoes, halved
1 scallion, thinly sliced
1 tablespoon freshly chopped cilantro, plus leaves for garnish

Steps:

  • 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. Garnish with cilantro leaves.

Nutrition Facts : Calories 425.8, Fat 34.6, SaturatedFat 5, Sodium 25.3, Carbohydrate 32.9, Fiber 17.1, Sugar 5, Protein 6.6

AVOCADO WITH BELL PEPPER AND TOMATOES



Avocado with Bell Pepper and Tomatoes image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

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
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

Steps:

  • 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. Garnish with cilantro leaves.

GRILLED AVOCADO WITH GOAT CHEESE AND BELL PEPPERS



Grilled Avocado with Goat Cheese and Bell Peppers image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 21

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
Olive oil
4 avocados
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Bell Pepper Salsa, recipe follows
8 ounces soft goat cheese
Cilantro, for garnish
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 medium tomato
1 yellow hot chile
4 green onions
2 garlic cloves
2 tablespoons fresh cilantro leaves
1 teaspoon sherry wine vinegar
1 tablespoon walnut oil
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Seed and julienne the bell peppers and saute in 2 tablespoons olive oil over medium heat for about 10 minutes. Cut avocados in half lengthwise and remove the seeds and skin. Rub the avocado halves with olive oil and season with salt and pepper. Grill the halves on both sides for about 2 minutes each side. Remove from the grill and place on a baking sheet. Fill the center of each avocado half with Bell Pepper Salsa and top with 1-ounce of goat cheese. Bake approximately 5 minutes or until cheese is melted.
  • On each plate, arrange sauteed bell peppers and place an avocado half among them. Garnish with cilantro.
  • Stem and seed peppers. Dice all ingredients very fine. Mix in bowl with vinegar and oil, salt and freshly ground black pepper.

SCALLOPS WITH BELL PEPPERS, TOMATOES, AVOCADO AND MANGO



Scallops with Bell Peppers, Tomatoes, Avocado and Mango image

Categories     Tequila     Tomato     Sauté     Mango     Basil     Scallop     Avocado     Bell Pepper     Summer     Cilantro     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
12 cherry tomatoes
1 tablespoon olive oil
1 1/2 pounds sea scallops
1/4 cup fresh lime juice
1/4 cup gold tequila
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil
3 tablespoons chilled unsalted butter, cut into pieces
1 cup diced peeled pitted avocado
1 cup diced peeled pitted mango
Fresh cilantro sprigs

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed bell peppers. Cut all bell peppers into matchstick-size strips. Set aside.
  • Arrange tomatoes on baking sheet. Broil until tomatoes begin to brown and blister, about 5 minutes.
  • Heat oil in heavy large skillet over high heat. Add scallops and cook 2 minutes. Remove from heat. Turn scallops over. Add lime juice to skillet, then tequila. Simmer until scallops are cooked through and liquid is reduced by half, about 2 minutes. Using slotted spoon, transfer scallops to plate. Stir roasted peppers, tomatoes, cilantro and basil into cooking liquid. Add butter 1 piece at a time, whisking just until melted. Return scallops to skillet. Season to taste with salt and pepper.
  • Spoon scallop mixture onto plates. Sprinkle with diced avocado and mango. Garnish with cilantro sprigs.

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