This was inspired by a recipe card I picked up at a local wine outlet called The Wine Rack. I've changed the ingredients to reduce the carbs quite a bit, and added some pine nuts for a nice crunch.


Tomato, Avocado and Roasted Pepper Salad

Serves 4

1 large red pepper
1 large yellow pepper
6 Tbsp good olive oil
2 cloves garlic, minced
¼ tsp dried red chili pepper flakes
2 Tbsp red wine vinegar
1 tsp dijon mustard
optional - stevia or artificial sweetener to equal 1 tsp sugar
salt & freshly ground black pepper, to taste
2 large ripe tomatoes, sliced
1 ripe avocado, sliced
¼ cup lightly toasted pine nuts
¼ cup fresh basil leaves, finely chopped

Roast red and yellow peppers on bbq or under broiler until skins are blackened. Let cool, then peel off skins. Seed the peppers; slice into thin strips. Toss with 2 Tbsp olive oil, garlic and dried chili pepper flakes. You can prepare this in advance if you wish, and refrigerate for a few hours, in a glass bowl covered with plastic wrap.

Whisk together vinegar, dijon mustard (and sweetener, if using); gradually whisk in the remaining olive oil until well-blended. Season to taste with salt and freshly ground black pepper. Stir in the sliced pepper mixture.

Arrange sliced tomatoes and avocados on serving platter; spoon dressing over. Sprinkle with pine nuts and freshly chopped basil. Serve with your favourite grilled meat or seafood!


Total: 1392
Fat: 130g
Carbs: 57g
Fiber: 21g
ECC: 36g
Protein: 19g


per serving ...

Calories: 348
Fat: 32.5g
Carbs: 14g
Fiber: 5g
ECC: 9g
Protein 5g



Enjoy!

Doreen