Bell Bell Pepper Avocado Salad

Rating: 4.00 / 5.00 (8 Votes)

Total time: 1 hour

Servings: 1.0 (servings)



Avocado is well tolerated raw. It contains the protective vitamins C, E and A, many B vitamins and polyunsaturated fatty acids. Bell peppers are rich in vitamin C, but are better tolerated grilled. Parade tomatoes are a little acidic: if your baby gets sore, you should leave them out.

Dice the mozzarella. Squeeze the lemon, mix the juice with salt, pepper, the plucked, washed thyme leaves, the crushed garlic clove and the oil. Marinate the mozzarella cubes in it for 1 hour. In the meantime, oil the bell pepper and grill it under the broiler on all sides until the skin comes off all around, turns brown and blisters. Now season with salt and cover with a wet dishcloth. Once the bell pepper has cooled a tiny bit, remove the skin, remove the stem end and the seeds. Cut the pepper into long strips and arrange on a plate in a fan shape. Cut the avocado in half, peel off the skin and lift out the pit, cut the halves into thin wedges and arrange between the peppers. Drizzle with the mozzarella marinade. Clean and rinse the cherry tomatoes, cut in half and spread evenly over the vegetables with the mozzarella cubes. Serve with a slice of whole wheat bread or stove-top grilled baguette.

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