Avocado with Bell Pepper and Tomato
A recipe I got from Whole Living, January 2012 and modified a bit to my tastes. This has rapidly become my favorite light lunch.
A recipe I got from Whole Living, January 2012 and modified a bit to my tastes. This has rapidly become my favorite light lunch.
- Carbohydrate 54.44946 g
- Cholesterol 0 mg
- Fat 35.7310449928 g
- Fiber 23.6904999314025 g
- Protein 11.936815 g
- Saturated Fat 5.14604949900582 g
- Serving Size 1 1 Serving (1060g)
- Sodium 211.715499999856 mg
- Sugar 30.7589600685975 g
- Trans Fat 2.58888799980503 g
- Calories 530 calories
Step-by-step
- Mix first 5 ingredients (oil through salt) to make a light dressing and set aside.
- Chop vegetables and toss them together in a small bowl.
- Top the vegetables with the dressing and gently toss again. Sprinkle with cilantro and serve.
- Enjoy!
Dressing Emulsion and Acid Control
Traditional guacamole relies on mashing the fruit to create body, but keeping the avocado diced requires a different approach to seasoning. Whisking extra virgin olive oil, lime juice, coarse salt, garlic paste, and cayenne creates a thin vinaigrette. Acid performs two vital functions here. It halts polyphenol oxidase enzymes, preventing the flesh from turning brown by lowering the pH level. Whisk the oil and lime juice vigorously in a small bowl with a fork before adding the remaining ingredients to distribute the salt evenly.
Vegetable Prep and Textural Contrast
Uniform cuts ensure that every bite contains a balance of ingredients. Dice the yellow pepper into cubes roughly matching the size of the cherry tomato halves. Scallions provide a pungent sulfur compound that cuts through the rich fat of the fruit. Toss the vegetables gently in a separate vessel. If you scale this recipe up to serve four people, maintain the one-to-one ratio of lime juice to oil per single avocado to prevent the dish from becoming watery.
Final Assembly Techniques
Pour the dressing over the vegetables just before service. Avocados release moisture rapidly once salted, so combine the components within 10 minutes of eating to retain crispness. Fold the mixture with a rubber spatula to avoid bruising the flesh. Garnish with freshly chopped cilantro leaves to add a volatile herbal aroma that lifts the heavy monounsaturated fats.
