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Avocado, Roasted Pepper and Cheddar Salad
3ea Red Peppers, roasted and peeled
¼C Lime Juice, fresh-squeezed
¼C Extra Virgin Olive Oil
1t Kosher Salt
¼t Ground Cumin
1C Adams Reserve Cheddar, grated
¼C Cilantro, chopped
Peel the avocados and cut them into
wedges. Cut the peppers into long strips,
mix in a bowl with the avocados and season
with the salt, lime, oil, cumin and cilantro,
let sit for 5 to 10 minutes. Add in the arugula
and the cheese, toss and serve immediately.