This is a healthy, colourful chopped summer salad, featuring the fresh flavours of avocado, tomato and green pepper. It's practically a salsa - make sure to use large, ripe avocados.
Had friends round for dinner and it seemed very popular. For me, I don't do too well with raw onions so I would probably not make it again unless it's without the onions - 17 Feb 2014
Wonderful salad John. I used red onion, red bell pepper for color, lemon instead of lime, parsley instead of cilantro (hate it) my usual garlic and onion powders and served it over some baby spinach. Read how someone rated this low due to under ripe avacados? Don't quite get that, however, just so no one else makes the same mistake, the avacado should be dark and give a bit when you press it. A couple of days in a paper bag on your counter (not in the fridge) will ripen them nicely. Thanks for a great recipe John! - 16 Jan 2006 (Review from Allrecipes US | Canada)
Delicious! If you cut your avocado in large enough chunks then even the leftovers won't remind you of quacamole. I used a orange bell pepper to add more color, extra lime juice, dried cilantro (sorry, its all I had!) and added 2T of olive oil. - 06 Jun 2008 (Review from Allrecipes US | Canada)