Tomato, Pepper, and Radish Salad on Avocado
Nutrition per serving
| Calories | 189 kcal |
| Protein | 4.7 g |
| Carbs | 16.6 g |
| Fats | 13.5 g |
| Saturated Fat | 2.9 g |
| Monounsaturated Fat | 8 g |
| Polyunsaturated Fat | 1.5 g |
| Sugars | 2.8 g |
| Fiber | 7.2 g |
| Sodium | 139 mg |
Ingredients
| Yellow Bell Pepper (capsicum) | |
| Lime Juice | |
| Garlic | |
| Cherry Tomatoes | |
| Radishes | |
| Queso Cotija (cheese) | |
| Fresh Coriander | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Cayenne Pepper | |
| Avocado | |
| Cilantro (Coriander) leaves |
Preparation
1. Mince garlic.
1. Mince garlic.
2. Dice yellow pepper and radishes.
3. Slice tomatoes.
4. Chop coriander and spring onions.
5. Halve avocado and remove seed.
Cooking
1. In a small bowl, combine lime juice, cayenne, and garlic. Add the yellow pepper, tomatoes and radishes and mix well.
1. In a small bowl, combine lime juice, cayenne, and garlic. Add the yellow pepper, tomatoes and radishes and mix well.
2. Set up your halved avocado on a plate, and scoop out extra flesh if necessary.
3. Spoon the pepper and tomato mixture into the center of the avocado and garnish with crumbled cotija cheese, scallions, and cilantro.