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Pink Peppercorn Avocado Salad Recipe [Paleo, Keto]

I’ve recently fallen in love with pink peppercorns!

If you haven’t tried them before, they’re not spicy like black peppercorns. They’re lightly peppery, fruity, and almost a bit sweet. They also add a touch of crunch to the salad recipe.

That means they can make a boring salad suddenly come alive. While fresh tomatoes and avocados and extra virgin olive oil all have their own beautiful and delicate flavors, the pink peppercorns add a whole new dimension to the dish.

Pink Peppercorn Avocado Salad Recipe

Ingredients:

The ingredients in this Paleo and keto salad are simple. The tomatoes and avocado add lots of color. Then, the seasoning consists of simple sea salt and extra virgin olive oil. Then the pink peppercorn and chopped cilantro adds more color as well as delicious flavors.

Step 1:

Slice the tomatoes.

Step 2:

Slice the avocado in half, remove the stone, and then cut the avocado halves into slices.

Step 3:

Place the tomato and avocado slices alternately on a plate. Drizzle extra virgin olive oil on top of the slices.

Step 4:

Sprinkle sea salt and crushed whole pink peppercorns over the slices. Finish off by throwing the chopped cilantro on top.

This is a delicious and very light salad to enjoy as a snack or as an appetizer. It’s easy and quick to make, and the pink peppercorns will surprise anyone you serve this salad to.

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Pink Peppercorn Avocado Salad Recipe [Paleo, Keto]

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• Author: Louise Hendon
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 2 servings 1x
• Category: Appetizer, Side dish
• Cuisine: American

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Ingredients

• 1 avocado
• 1 medium tomato
• 1 Tablespoon pink peppercorns, lightly crushed in your hands
• 1 Tablespoon extra virgin olive oil
• 1/2 teaspoon coarse sea salt
• 1 Tablespoon cilantro, chopped

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Instructions

1. Cut the tomato into thin slices.
2. Cut the avocado into halves, remove the stone, and slice the halves into thin slices.
3. Place the avocado slices and tomato slices on a plate.
4. Sprinkle the olive oil, lightly crushed pink peppercorns, sea salt, and cilantro on top of the avocado and tomato slices.