Eating dishes blended with various colors has always been a way to keep me excited in meal preparation. Green avocados accompanied with chunks of red, ripe tomatoes and yellow chili peppers along with spices make for a tasty, colorful salad! Mix your liquids and spices in a small bowl and set aside. Roast your peppers; chop your cilantro and parsley blend; peel and chop tomatoes. Lastly, peel your avocado and set aside. Blend your liquid/spice mixture and lightly blend with your avocado, chili, cilantro, and tomato mixture, enjoy with warm, thinly, sliced bread!
2-3 medium-sized avocados—
3 roasted, peeled, chopped and seeded yellow chili pepper, if yellow is unavailable, use green or even large, long, red chili peppers.
1/2 cup chopped parsley, and cilantro
1 large peeled and seeded ripe,red tomato
1 large lemon, juice only, squeeze your lemon in a lemon press or face lemon toward your palm drizzling the juice down the sides of your lemon and into your dish.
1/4 cup olive oil
3 tablespoons apple cider vinegar
salt and pepper to taste
1 tablespoon smoky cumin
1 tablespoon paprika
1/2 teaspoon onion powderLorie Ann Jermoune