Avocado Salad

Inspired by Tarte De Provencal

Ingredients:

• Two Red Capsicum

• One small Zucchini

• Two Avocados

• Two Teaspoons of Olive Oil

• Salt and Pepper to taste

Cooking Time:

• Preparation Time: 7 minutes

• Cooking Time: 10 minutes

Cooking Method:

• Cut the capsicum into half, remove and discard the seeds and white membrane. Remove and discard the green stem.

• Chop the capsicum into small (2mm) pieces.

• Chop zucchini into small (2mm) pieces.

• Heat a teaspoon of oil in a pan on medium heat and fry chopped zucchini with a sprinkle of salt and pepper, stirring occasionally, till wilted for around three minutes. Remove the zucchini into a bowl.

• Fry chopped capsicum with a sprinkle of salt and pepper, stirring occasionally, till the capsicum is cooked softly, for around four minutes. Transfer capsicum into the bowl.

• Cut avocado into 1cm cubes. Discard the core and the outer peel.

• Mix the ingredients till the avocado cubes coated with zucchini and capsicum.