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.

No additional tips available.

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

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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.

Avocado And Roasted Pepper Salad

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