Martha Stewart Avocado with Bell Pepper and Tomatoes

Martha Stewart avocado with bell pepper and tomatoes is an easy no-cook salad made with ripe avocado, yellow bell pepper and cherry tomatoes, ready in 15 minutes. Save this light weeknight dinner for summer lunches, quick dinners or picnic days, because it's a no-cook, gluten-free fresh meal.

Whisk the lime dressing first and stir everything gently at the end, because that keeps the avocado in soft chunks instead of mush. Stir too hard and the filling turns into a mashed guacamole that no longer holds its shape in the shells.

Martha scoops out the avocado, chops it and stirs it with the vegetables, then spoons the salad right back into the empty shells. That way the avocado itself becomes the serving bowl, so you skip the extra dishes entirely.

Martha Stewart Avocado with Bell Pepper and Tomatoes

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

15

minutes

Cooking timeminutes

Calories

330

kcal

Creamy avocado chunks mix with crunchy bell pepper and juicy tomatoes under a garlicky lime dressing with a pinch of cayenne. It all gets spooned back into the avocado shell, so the bite stays cool and fresh.

Ingredients

• 1 teaspoon extra-virgin olive oil
  

• Juice of 1/2 lime
  

• 1 small clove garlic, minced
  

• Pinch cayenne
  

• Coarse salt
  

• 1 ripe avocado, halved and seeded
  

• 1/2 yellow bell pepper, stem and seeds removed, diced
  

• 6 cherry tomatoes, halved
  

• 1 scallion, thinly sliced
  

• 1 tablespoon freshly chopped cilantro, plus leaves for garnish
  

Directions

• Make the dressing: Whisk 1 teaspoon olive oil, the juice of 1/2 lime, 1 minced garlic clove and a pinch of cayenne in a small bowl. Then season it with coarse salt to taste.
• Chop the avocado: Scoop the meat out of the avocado halves with a spoon and chop it into chunks, keeping both shells whole. Then move the chunks to a bowl, since the shells come back at the end.
• Add the vegetables: Add 1/2 diced yellow bell pepper, 6 halved cherry tomatoes, 1 thinly sliced scallion and 1 tablespoon chopped cilantro to the avocado. That gives you crunch and juice against the soft avocado.
• Dress and stir: Drizzle the dressing over the bowl and season with a little more salt. Then stir gently so the avocado chunks stay intact.
• Fill the shells: Spoon the mixture into the empty avocado shells, mounding it up high. Then garnish with a few cilantro leaves and serve right away.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, OXO 11-inch balloon whisk, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I keep the avocado from turning brown?

The lime juice in the dressing slows the browning, so toss everything together just before serving. If you must wait, press plastic wrap right onto the surface and keep it in the fridge for up to 2 hours.

Can I make this ahead of time?

Chop the pepper, tomatoes, scallion and cilantro and whisk the dressing up to a day ahead, then store them separately in the fridge. Cut and add the avocado only when you're ready to eat, since it browns fast.

Can I use a different vegetable instead of yellow bell pepper?

Diced cucumber or a red or orange bell pepper works well because they give the same crunch. Corn kernels also fit, and they add a little sweetness against the cayenne.

How do I pick a ripe avocado for this?

Press the stem end gently: a ripe one yields slightly without feeling mushy. If it's hard, leave it on the counter for a day or two, or the chunks will be tough and bland.

What's the most common mistake with this salad?

Over-stirring is the big one, since it breaks the avocado down into a paste. Fold gently just until the dressing coats everything, and season with salt at the end so it doesn't draw out extra water from the tomatoes.