Salads - Roasted Pepper and Avocado Salad

Serves 4-6.

Ingredients

3 cups red peppers, roasted
3 cups yellow peppers, roasted
2 ripe avocados, halved, pitted and peeled
3 Tablespoons freeze dried shallots
1/4 cup extra virgin olive oil
1 Tablespoon minced garlic
1 lemon, juiced and zested
Salt and pepper to taste

Directions

Place peppers in shallow dish. Cut avocados into 1/4 inch thick slices. Add to peppers. Sprinkle with shallots. In a small bowl, whisk together olive oil, garlic, lemon zest and juice. Pour over pepper mixture. Cover and refrigerate at least 1 hour before serving. Season to taste with salt and black pepper.

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