Avocado and Bell Pepper Salad

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For all of those summer BBQs, taco nights, and any time you’re looking for a fresh and healthy salad, make this easy Avocado and Bell Pepper Salad. Thanks to the spiralizer, it comes together quickly! 

Avocado and Bell Pepper Salad

Avocado and Bell Pepper Salad

Whether you’re going to a summer potluck, having a Taco Tuesday, or just in the mood for a refreshing, zesty salad, you’re going to love this Avocado and Bell Pepper Salad, made with simple, fresh ingredients, like plenty of lime juice, spiralized bell peppers, avocado, cilantro, jalapeno, and salt and pepper.

Spiralizing bell peppers makes recipe prep a breeze and yields perfectly, consistently sliced bell peppers, so that the salad is easier to serve, easier to enjoy raw (no big chunks of bell pepper to gnaw through), and prettier!

Avocado and Bell Pepper Salad

I love fresh salads like this to serve to a crowd or enjoy alongside a meat on the grill, like some chicken wings.

You can stir in some cooked quinoa, black beans, and corn to make this a heartier, lunch-style salad or even with some chilled shrimp as a main course. It will be a crowd pleaser no matter what!

Watch our video to learn how to spiralize a bell pepper using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Serves 4

Avocado and Bell Pepper Salad

15 minPrep Time

15 minTotal Time

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Ingredients

  • 1 tablespoon extra virgin olive oil
  • zest and juice of 1 lime
  • 2 teaspoons seeded and minced jalapeno
  • 2 tablespoons chopped cilantro
  • salt and pepper
  • 1 green bell pepper, Blade A, noodles trimmed
  • 1 red bell pepper, Blade A, noodles trimmed
  • ½ cup halved cherry tomatoes
  • 1 ripe avocado, peeled, pitted, and chopped

Instructions

  1. In the bottom of a large mixing bowl, whisk together the olive oil, lime juice, jalapeno, cilantro, and season with salt and pepper. Add the bell peppers, tomatoes, and avocado and toss to combine thoroughly. Serve.
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Avocado and Bell Pepper Salad

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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