Adams Reserve Avocado, Roasted Pepper and Cheddar Salad

Avocado, Roasted Pepper and Cheddar Salad

Published on May 1, 2017 | By
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Ingredients

  • 2 ea Avocado
  • 3 ea Red Peppers, roasted and peeled
  • 2 C Arugula
  • ¼ C Lime Juice, fresh-squeezed
  • ¼ C Extra Virgin Olive Oil
  • 1 t Kosher Salt
  • ¼ t Ground Cumin
  • 1 C Adams Reserve Cheddar, grated
  • ¼ C Cilantro, chopped

Instructions

  1. 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.
  2. Add in the arugula and the cheese, toss and serve immediately.
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