Guac You Like a Hurricane

Roasted Bell Pepper and Avocado Salad with Zesty Lemon Vinaigrette

35 minutes

Serves 4

DinnerMediterranean

Herb's take

Inspired by Mediterranean flavors, this dinner salad puts bell pepper and avocado at center stage. You'll learn the magic of roasting and a punchy lemon-based dressing that brings everything together.

Equipment needed

baking sheet

Ingredients

Yield

3 large (any color), seeded and cut into strips bell pepper
2 large, juiced and zested lemons
2 large, peeled, pitted, and diced avocado
4 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon, dried oregano
1/2 teaspoon sugar

Instructions

01
Preheat your oven to 425°F (220°C).
02
Toss the bell pepper strips with 2 tablespoons olive oil, paprika, cumin, and a pinch of black pepper. Spread them on a baking sheet.
03
Roast bell pepper strips for 20-25 minutes until soft and lightly charred, flipping halfway.
Herb says
Roasting caramelizes the peppers’ sugars and concentrates their flavor. You want browning, not just softness.
04
While the peppers roast, whisk together the lemon juice, lemon zest, remaining 2 tablespoons olive oil, oregano, sugar, and another pinch of black pepper in a large bowl.
05
Dice the avocado and set aside.
Herb says
Dicing just before serving keeps the avocado from browning. Acid from the lemon will help, but timing is your best ally.
06
Once peppers are done, let them cool for 3-4 minutes, then add to the bowl with the dressing and toss gently.
07
Add the diced avocado to the bowl and fold everything together very gently to avoid mashing the avocado. Taste and adjust salt and pepper as needed.
08
Divide among four plates and serve immediately.
Herb says
This is peak texture right now, wait too long, and the avocado gets sad.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.