Avo, Lemon & Roasted Red Pepper Salad
A deliciously zingy, lemony salad made using a simple combination of creamy, diced avocado and lovely grilled / roasted red peppers.
Servings 4 as a side salad
Calories 217kcal
Ingredients
- 180 g char-grilled / roasted red pepper drained weight
- 1 large clove garlic crushed with a garlic press
- generous handful fresh parsley finely chopped
- 1 lemon zest and juice
- salt flakes
- 2 TB olive oil
- 2 avocados diced
- freshly ground black pepper
Instructions
- Remove the char-grilled / roast red peppers from the jar and drain well on kitchen paper. Weigh out the amount you need (approx. 180g / 6.4oz).
- Roughly chop the red peppers and place into a bowl. Use a garlic press to crush the garlic clove into the bowl. Stir in the finely chopped parsley and use a fine grater or microplane to grate in the zest of the lemon. Season with salt flakes and add the olive oil. Mix to combine.
- In a second bowl, add the diced avocado. Slice your zested lemon in half and squeeze over all the juice (catch the pips!). This will also ensure your avocados don't blacken. Generously crack over freshly ground black pepper.
- If you decide to make the salad ahead of time, cover and keep the contents of the two bowls separate until ready to serve. This will ensure the flavours that need to develop will do so without wilting the chopped parsley too much. Simply gently combine the ingredients when ready to serve.
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 217kcal | Carbohydrates: 5.1g | Protein: 1.9g | Fat: 21g