Roasted Pepper and Avocado Salad

* Exported from MasterCook *

Roasted Pepper and Avocado Salad

Recipe By : Neighborhood Shopping DMN Insert (4/10/96)
Serving Size : 6 Preparation Time :1:30
Categories : Salads Side Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
2 ripe avocados, halved -- pitted and peeled
3 shallots -- thinly sliced
1/4 cup extra-virgin olive oil
1 clove garlic -- crushed
1 lemon -- juiced and zested
Salt and pepper -- to taste

Place bell peppers on baking sheet. Broil, 4 to 5 inches from heat, 5 min on
each side or until entire surface of each pepper is blistered and blackened
slightly. Place peppers in paper bag; close bag and cool peppers 15 - 20
min. Cut around cores of peppers; twist and remove. Cut peppers lengthwise
in half. Peel off skin with paring knife; rinse under cold water to remove
seeds. Slice peppers into 1/2" thick strips; place in shallow dish. Cut
avocados into 1/4" thick slices; add to peppers. Sprinkle with shallots.

In a small bowl, whisk together olive oil, garlic, lemon zest and juice.
Pour over pepper mixture. Cover; refrigerate at least 1 hour before
serving. Season to taste with salt and black pepper.

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