Salad of Radicchio, Red Pepper, and Avocado

Name: Salad of Radicchio, Red Pepper, and Avocado
Yield: 4–6 servings
Cuisine: Mexican
Ingredients: 2 small heads radicchio (about ½ pound); 2 medium red bell peppers; 1 medium avocado; 2 tablespoons lime juice; ¼ teaspoon salt, or to taste; Pepper to taste; 4 tablespoons olive oil

Preparation info

4–6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Brilliant-colored, this refreshing salad of bitter chicory, crisp red bell pepper, and creamy avocado spotlights radicchio’s unique qualities.

Ingredients

2 small heads radicchio (about ½ pound)
2 medium red bell peppers

Americas
Europe
United States
Mexico
Italy
New Jersey
Central America
Mediterranean
Gluten-free
Vegan
California

Method

Core, rinse, and thoroughly dry radicchio (see Preparation). Cut into bite-sized pieces. Stem and seed peppers, then cut into thin julienne strips. Quarter and peel avocado, then cut across into thin slices or dice. Combine all in a serving bowl.
Blend lime juice, salt, and pepper. Gradually beat in oil. Pour over th