00:0037 of my salad series is a spicy avocado and tomato salad. My name's Megan. I'm a dietician.
00:06Here's how you make it. Chop up tomato and bell pepper. You want these to be like half an inch
00:10thick cubes, kind of like if you were making really chunky salsa. I used three heirloom tomatoes and
00:15two bell peppers. Then add a quarter cup of salsa verde, fresh squeezed lime, and avocado. I truly
00:20believe there's no better feeling than opening a perfectly ripe avocado. Add red pepper flakes for
00:25a little extra kick. You must eat these with tortilla chips. It is absolutely required. Oh,
00:29yep. And I did add jalapeno. Full recipe in the caption. Give it a try.
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