This Israeli shuk inspired dish happens to also be perfect for passover... Bright green spring colors and fresh flavors, it always gets rave reviews.
Serves 6:
4 Avocados (Ripe but not mushy)
2 Red Peppers
1 Yellow or Orange Pepper
Lemon Juice (fresh- 2 lemons or bottled 1/2 cup)
Basil (1 Tbsp dry or 1/2 cup fresh, chiffonade)
Olive oil
Salt
Pepper
Tips: To prevent Avocados from browning mix up the 'dressing' in advance and add some to the bowl where the cut avocados will go. Also, slice the peppers first, their high vitamin C content will keep colors bright. Also, if you're waiting to serve, or traveling to a picnic, use an air tight container to store. It's also a great shabbat lunch dish because you can prep it the night before and let the flavors marinate or the day of and serve shortly after tossing..
Mix olive oil, lemon juice and basil (if dry... if fresh, add at end), pour half into bowl
Dice Peppers
Halve and Cube Avocados
Add salt and pepper to taste
Add remainder of dressing
Toss all ingredients and taste.
I first made this after shopping at the shuk. A combination of my ideas along with those of a great friend.
Measurement Tip: Count a 1/2 to 2/3 avocado per person and 1/3 red and yellow pepper per person
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