Summer Salad

The folks at Nestle sent along this recipe that looks appealing on hot summer days. Try it and let me know how it turns out.




Avocado and Tomato
Salad with Confetti Vinaigrette


Preparation Time: 15 min
Refrigerating Time: 30 min

Yields 4 to 5 servings

Ingredients:

1 small red bell pepper, finely chopped
1 small onion, finely chopped
1/2 cup finely chopped fresh cilantro or parsley leaves
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
2 small jalapeños, finely chopped
1 clove garlic, finely chopped
1 tablespoon granulated chicken flavor bouillon
4 medium tomatoes
2 medium ripe avocados
Instructions:

COMBINE bell pepper, onion, cilantro, oil, lime juice, jalapeños, garlic and bouillon in medium bowl until well combined. Refrigerate for 30 minutes.

SLICE tomatoes or cut into wedges. Peel and slice avocados. Arange tomato and avocado slices alternately on top of each other on large platter; drizzle with prepared dressing.

A tip from Nestle: This dressing is a great accompaniment to sautéed, roasted and grilled meat or seafood. It is also wonderful as a dipping sauce for bread.