Monday, June 8, 2009

Avocado & Tomato Salad with Vinaigrette

1 small red bell pepper, finely chopped
1 small onion, finely chopped
1/2 cup finely chopped fresh cilantro or parsley leaves
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
2 small jalapeƱos, finely chopped
1 clove garlic, finely chopped
1 tablespoon Chicken Flavor Bouillon
4 medium tomatoes
2 medium ripe avocados
  1. Combine bell pepper, onion, cilantro, olive oil, lime juice, jalapeƱos, garlic and bouillon in medium bowl; stir well. Refrigerate for 30 minutes.
  2. Slice tomatoes or cut into wedges. Peel and slice avocados. Arrange tomato and avocado slices alternately on top of each other on large platter; drizzle with prepared dressing.