Celtic Sea salt and freshly ground black pepper to taste
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CHOP THE VEGGIES: chop the veggies. Dice red and green bell pepper, red and yellow tomatoes, red onion, scallions and avocado and arrange on two plates, creating sections (or in any other way you like).
MAKE THE DRESSING: Pit and peel avocado, add water, MCT oil, lime juice, cumin, a pinch of salt and freshly ground black pepper and process with an immersion blender until smooth. Pour the dressing over the salad. Enjoy!
RECIPE NOTES: Serve with grilled chicken or steak. Refrigerate the avocado dressing in an air-tight container or jar for up to 3 days.