Pepper and Avocado Salad

This salad is a great way to use up ripe avocados and leftover bell peppers. It's also a good source of healthy fats, fiber, and vitamins.

I first came up with this recipe when I was trying to find a way to use up some ripe avocados. I had some leftover bell peppers in the fridge, and I thought they would be a good addition to the salad. I also added some onion for flavor and crunch. The result was a delicious and refreshing salad that is perfect for a summer lunch or dinner.

Prep time: 10 | Cook time: 0 | Serves: 2

Ingredients

• 1 ripe avocado, peeled and sliced
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped onion
• 1/4 cup olive oil
• 2 tablespoons vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Combine the avocado, bell peppers, and onion in a large bowl.
2. In a small bowl, whisk together the olive oil, vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately.

Why It Works

• The avocado provides a creamy texture and a rich flavor.
• The bell peppers add sweetness and crunch.
• The onion adds a sharp flavor and a bit of bite.
• The olive oil and vinegar dressing is light and tangy, and it helps to bring all of the flavors together.