Now we can already guess some of you will ask if the bell pepper has to be yellow and so we’ll just say this: red will make this salad look like Christmas and green will make it too monochromatic and more bitter. Folks, looks are important. Toss this on top of fish or beef tacos, OK even chicken, eat it as a side dish or throw it over a spinach salad.
- 2 avocado, peeled, pitted, chopped
- 1/2 large cucumber, diced
- 1 yellow bell pepper, chopped fine
- 1 tbsp rice vinegar
- 1 tbsp extra virgin olive oil
- juice from half a lime
- juice from half a lemon
Combine all ingredients. Let sit for about 30 minutes at room temperature or in the refrigerator and taste again. Season with more salt and pepper if needed.