Avocado Bell Pepper Salad

Avocado Bell Pepper Salad sits in a white bowl on a white background. A Lemon sits nearby.
Recipe At-A-Glance
Vegan, Gluten-Free5 minutes
This Avocado Bell Pepper Salad is the perfect healthy lunch! Colorful, flavorful, and filling, it's a great way to kickstart a healthy diet.

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I’m hesitant to even post this recipe because it is so stupendously easy that it really isn’t a recipe. But then I remember that I eat this pretty much every other day for lunch, and I figure a salad that I eat that often should probably exist somewhere on my blog.

We’ve officially reached the point in winter where I am so sick of potatoes and butternut squash and pumpkin and cauliflower and all the other good storage veggies that I can no longer resist the beautiful, bright, sparkly appeal of the out-of-season produce at my grocery store. Is it wrong to lust after tomatoes and bell peppers and avocados and fresh herbs in January? Probably. But as you can see, that hasn’t stopped me from plopping them into my overflowing grocery cart. It doesn’t help that my toddler seems to be on an avocado-and-cheddar-bunny-only diet these days. Or that our stored potatoes have all sprouted already (what’s up with that?). Excuses. Excuses.

peppers, onion, lemon, cilantro and avocado sit on a wooden cutting board.

Sometimes (okay, much of the time), I deal with a lot of self-imposed guilt over the food choices I make for myself and my family. I’ve been trying to cut myself some slack in the past few months with all areas of my life, but in particular food choices. We all do the best we can with what we have at the time. And right now, I’m just trying to get healthy, good-for-us food into my family’s bellies as painlessly as possible—and sometimes that means you gotta buy January tomatoes, ya heard?

Speaking of January tomatoes, have you guys bought the little packages of the Wild Wonders tomatoes yet? You totally should. They somehow manage to make greenhouse tomatoes actually taste good even in the middle of winter. They’ll never be as good as a tomato picked fresh from your own garden in August, but they do the trick for satisfying a raging tomato craving in January. Anyone else get those kind of weird vegetable cravings? Just me?

(And this isn’t sponsored by whoever grows Wild Wonders. They don’t even know I exist. I just really like their tomatoes. Although, if you are reading Wild Wonders people, hi! Please tell me how to grow my very own delicious January tomatoes. Thanks, a tomato-loving gardener.)

A spoon sits in a bowl of avocado bell pepper salad ingredients

The avocado bell pepper salad down there in the recipe section is really just a suggestion for a jumping off point. It always has avocado, bell pepper, cherry tomatoes, and green onions when I make it. Sometimes I add feta, kalamata olives, and cucumbers and make it a Greek version. Sometimes I add black beans and cilantro and scoop it up with tortilla chips, salsa style. Sometimes I mix in tuna or chickpeas for a little extra dose of protein. It’s also amazing with pieces of day old bread torn up in it (like a panzanella!) and a runny egg thrown on top.

You really can’t go wrong with whatever you want to add in. It’s hard to mess this one up. I don’t do much in the way of a dressing or seasoning other than a good dose of fresh lemon juice and salt and pepper. Beautiful. Simple. Super healthy. This is the kind of food that I think everyone should be eating, but especially if you are new to this whole eating healthy thing. So easy. So tasty. So not even a little intimidating. Enjoy!
The final Avocado Bell Pepper Salad is mixed together in a white bowl

 

 

Avocado Bell Pepper Salad sits in a white bowl on a white background. A Lemon sits nearby.

Avocado Bell Pepper Salad

Yield: 1 serving
Prep Time: 5 minutes
Total Time: 5 minutes

This Avocado Bell Pepper Salad is the perfect healthy lunch! Colorful, flavorful, and filling, it's a great way to kickstart a healthy diet.

Ingredients

  • 1 ripe avocado, diced
  • 1 large bell pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 2 green onions, sliced
  • 2 tablespoons fresh minced parsley or cilantro
  • Juice of one lemon
  • Salt and pepper, to taste

Instructions

  1. Combine all ingredients. Enjoy immediately.

Notes

Add in feta, kalamata olives, and cucumbers for a Greek version. Or add in some black beans and cilantro and serve it with tortilla chips. Toss in some canned tuna, chickpeas, or even put a runny egg on top for an added dose of protein. Make it your own!

Nutrition Information:
Yield: 1 Serving Size: 1 serving
Amount Per Serving: Calories: 391Total Fat: 30gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 327mgCarbohydrates: 34gFiber: 17gSugar: 8gProtein: 7g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.
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