- For the vinaigrette
- Pepper (freshly ground)
- 6 tablespoons
- 4 tablespoons
- 1 tablespoon
cilantro leaf (finely chopped)
Peel, halve, and remove the seeds from the avocados. Cut the avocados crosswise into slices.
Rinse and trim the tomatoes. Halve and cut crosswise into thin slices. Rinse, halve, and trim the peppers. Remove the seeds and membranes, and finely dice. Do the same for the chili. Peel and finely dice the onion.
Peel the garlic, and pass through a press. Mix with the salt, pepper, lemon juice, and oil.
Place the avocado and tomato slices on a plate, overlapping them alternately. Sprinkle with the bell pepper, chili, and onion, then drizzle with the marinade. Garnish with the chopped cilantro.