2-3 Romaine lettuce hearts
2 red bell peppers
1 red onion
2 tbsp. of chopped cilantro leaves
chopped stems of chopped cilantro leaves
2 tbsp. of light sour cream
2 Roma tomatoes
1-2 tbsp. of olive oil
Preheat the oven to 400 degrees.
Halve, peel, and slice the onion into wedges. Core, seed, and thinly slice the bell peppers. Toss the peppers and the onions on a baking sheet with a large drizzle of olive oil and season with salt and pepper. Place in the oven for 20 minutes, tossing halfway through cooking.
Core and dice the tomatoes. Pick the cilantro leaves, then finely chop the stems. Zest and halve the limes. Slice the romaine lettuce into 1⁄2-inch pieces and place in a large bowl.
Halve, pit, and cube the avocado. Place in a medium bowl with the lime zest, cilantro stems, and the juice of one lime. Mash together with a fork until completely smooth. Mix in 2 tablespoons of sour cream. Season with salt, pepper, and additional lime juice, if needed.
Heat the broiler to 500 degrees. Cook veggies for an additional 2-3 minutes, they are slightly charred. Toss the charred veggies into the romaine lettuce along with the tomatoes and cilantro leaves. Stir the avocado-lime dressing into the salad and toss until evenly coated.
Serve and enjoy!
(Adapted from Hello Fresh)
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