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🥗 Crispy Pepper and Avocado Salad

356 kcal · 30 min · 4 servings

Ingredients

• 3 yellow bell peppers
• 2 red onions
• 2 ripe avocados
• Juice of one lemon
• Salt
• Pepper (from the mill)
• 2 tsp liquid honey
• 4 tbsp olive oil
• 2 tbsp small capers (from the jar)
• Oil (for frying)
• Basil (for garnishing)

Instructions

1. 1. Cut the peppers in half and remove the seeds and core.
2. 2. Place the pepper halves cut-side down on a baking sheet.
3. 3. Roast the peppers in the preheated oven on the highest setting for about 5 minutes until the skin blackens in spots.
4. 4. Remove the peppers from the oven and cover them with a damp kitchen towel to steam briefly.
5. 5. Peel the softened skin off the peppers.
6. 6. Cut the peeled peppers into strips.
7. 7. Cover the pepper strips and set them aside to cool.
8. 8. Peel the onions and slice them into rings.
9. 9. Peel the avocados and remove the pit.
10. 10. Cut the avocado flesh into thin slices.
11. 11. Drizzle the avocado slices with a little lemon juice to prevent browning.
12. 12. Arrange the roasted peppers, onion rings, and avocado slices on a large platter.
13. 13. Mix the remaining lemon juice with salt, pepper, and honey.
14. 14. Stir the oil into the spice mixture.
15. 15. Drizzle the finished dressing over the salad.
16. 16. Drain the capers.
17. 17. Fry the capers in hot oil for 1 minute.
18. 18. Remove the capers from the pan and let them drain.
19. 19. Sprinkle the fried capers over the salad.
20. 20. Serve the salad garnished with fresh basil.

Nutrition per serving

• kcal: 356
• Protein: 4 g · Fett/Fat: 33 g · Carbs: 12 g