Avocado And Roasted Pepper Salad Recipe

Name: Avocado And Roasted Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Red Pepper Salad:; 1 can 10 reoasted red peppers, drained and julienned; 2 red onions, thinly sliced; 1 bunch cilantro, chopped; ⅓ cup sherry vinegar; 1 tablespoons lemon juice; 1 1/2 teaspoon cayenne; Salt and pepper to taste; 1 cup extra virgin olive oil; Dijon Vinaigrette:; 7 shallots; 1/2 cup Dijon mustard; 1 1/3 sherry vinegar; 3 cups blended olive oil; 1/2 ripe avocado; 1/2 cup bias-cut hearts of palm; 1 teaspoon chopped chives

Servings: persons

Roasted Red Pepper Salad:
1 can 10 reoasted red peppers, drained and julienned
2 red onions, thinly sliced
1 bunch cilantro, chopped
⅓ cup sherry vinegar
1 tablespoons lemon juice
1 1/2 teaspoon cayenne
Salt and pepper to taste
1 cup extra virgin olive oil
Dijon Vinaigrette:
7 shallots
1/2 cup Dijon mustard
1 1/3 sherry vinegar
3 cups blended olive oil
1/2 ripe avocado
1/2 cup bias-cut hearts of palm
1 teaspoon chopped chives

1
For the Roasted Red Pepper Salad: Mix the above ingredients in a large bowl and season to taste. Chill and reserve.
2
For the Dijon Vinaigrette: Puree in a blender the shallots, Dijon, sherry vinegar, and blended oil. Correct the seasoning and reserve.
3
Assembly:
4
1. Remove the pit from the avocado. Scoop out the fruit with a spoon and cut thin slices through 3/4 of it. The slices should still be attached at one end so that you can fan them.
5
2. Place the vinaigrette in the center of a large rectangular plate.
6
3. Carefully fan out the avocado and place it at 9:00.
7
4. In the center, place a mound of red pepper salad.
8
5. To the right of the peppers, place the hearts of palm.
9
6. Garnish the plate with chopped chives, maldon salt, and extra virgin olive oil.

2209

kcal

Calories

241

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Roasted Red Pepper Salad:, 1 can 10 reoasted red peppers, drained and julienned, 2 red onions, thinly sliced, 1 bunch cilantro, chopped, and more.

Yes, Avocado And Roasted Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Avocado And Roasted Pepper Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions