Fresh Avocado Salad

1 teaspoon extra-virgin olive oil
juice of ½ lime
1 small clove garlic, minced
pinch cayenne
coarse salt
1 ripe avocado, halved and seeded
½ yellow bell pepper, stem and seeds removed, diced
6 cherry tomatoes, halved
1 scallion, thinly sliced
1 tablespoon fresh cilantro, plus leaves for garnish

In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt. Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.
Yields: 1 serving

Recipe provided by Shelly Ruybalid