Chunks of avocado, tomato, red and green peppers, and plenty of cilantro give flavor to this refreshing and colorful salad, and jalapeno peppers give it a hint of heat. Dressing is just a simple squeeze of lime juice.
Ingredients
- 4 large ripe tomatoes , cut into bite-size pieces
- 1 bunch cilantro , stems cut off and leaves coarsely chopped
- 1 large green bell pepper , cut into bite-size pieces
- 1 large red bell pepper , cut into bite-size pieces
- 2 jalapenos peppers , finely chopped
- 3 greens onions , chopped
- 0.5 sweets red onion , chopped
- 2 large avocados , pitted and cut into bite-sized pieces
- 1 lime , juiced
- 0.5 teaspoons salt , or to taste
Instructions
-
1
In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Instant Pot® Mulled Apple Cider
On a cool evening, when you want to wrap your hands around a warm cup, or if you want to soothe a scratchy, dry throat, try this comforting cider. Brightened with lemon zest and sweetened with honey, it's ready in a flash, when you use your Instant Pot®. Makes about 8 1/2 cup servings.
Easy Baked Pineapple
This side dish is a family favorite with our Easter ham.
Spicy Chicken Enchiladas with Tomatillo Salsa
Delicious variation of traditional chicken enchiladas. I like to make the tomatillo salsa and tortillas from scratch! We cook up the chicken on the grill for less mess. My hubby's favorite dish!