Bell Pepper and Avacado salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 bell peppers (red, yellow, and green) cut into 1/2 to 1 inch squares1 ripe avocado cut into bite sized morsels1/2 cucumber cut into bite sized chunks1/4 cup roasted pumpkin seeds (can substitute sunflower seeds)1-2 tbsp of ranch dressing (or your favourite dressing)2 slices of crisped* cheese broken into pieces (I prefer Jarlsberg)Optional: a sprinkling of substitute bacon bits
Combine bell peppers, cucumbers and mix to distribute evenly. Add avacado, but mix gently so as not to mush the avacado (if not serving immediately, before adding avacado to the salad, add a little lemon or lime to coat it so as to prevent it from browning). For the pumpkin seeds, dressing and crisped cheese, you can add these to the top of the salad or leave on the side to be added as self serve salad toppers. Optional, you can also include vegan substitute bacon bits (or the real deal for those not adverse to bacon).
*To make crisped cheese, place a big thin slice of cheese on a plate and place in microwave for 1 - 1.5 min careful not to burn but long enough to crisp and form small crunchy bubbles within the cheese. Lift from plate using a blunt butter knife and place on paper towel to dry, harden and cool.
Serving Size: 4
*To make crisped cheese, place a big thin slice of cheese on a plate and place in microwave for 1 - 1.5 min careful not to burn but long enough to crisp and form small crunchy bubbles within the cheese. Lift from plate using a blunt butter knife and place on paper towel to dry, harden and cool.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 158.4
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 85.7 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 3.5 g
- Protein: 4.7 g
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