Confetti Chopped Salad

Recipe Ingredients

1		Red bell pepper - seeded, and
		Cut into 1/2" dice
1		Yellow bell pepper - seeded, and
		Cut into 1/2" dice
1		Green bell pepper - seeded, and
		Cut into 1/2" dice
1		Ripe tomato - seeded, and
		Cut into 1/2" dice
1		Zucchini - cut into 1/4" dice (small)
1/2		Hothouse (seedless) cucumber - unpeeled, and
		Cut into 1/2" dice
2 tablespoons	30ml	Chopped fresh flat-leaf parsley
2		Scallions (3" of green left on) - thinly sliced on
		The diagonal
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Red-wine vinegar
1/2 teaspoon	2.5ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
1		Ripe avocado - cut into 1/4" dice,
		And tossed with
1 tablespoon	15ml	Fresh lemon juice

Recipe Instructions

Combine the diced peppers, tomato, zucchini and cucumber, the chopped parsley and the sliced scallions in a bowl.

Whisk together the olive oil, vinegar, sugar, salt and pepper in a small bowl. Pour over the salad and toss well. Adjust the seasonings. Just before serving, sprinkle the salad with the diced avocado.

This recipe yields 6 servings.

Per serving: 120 calories, 9g carbohydrate, 2g protein, 10g fat, no cholesterol.

Description:

"This colorful, healthful salad is the perfect accompaniment for any beef dish."

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 05-16-2004

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