Paprika-onion salad

Name: Paprika-onion salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 bunch Chives; 250 g Skimmed milk yoghurt; 1 TABLESPOON Salad Mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 150 g red salsa sauce; 2 TABLESPOONS Olive oil; 1 red and yellow peppers (approx. 200 g each); 1 (approx. 250 g) Vegetable Onion; 50 g black olives (without stone); 1 (approx. 250 g) ripe avocado; 1-2 TABLESPOONS Lemon juice; 3-4 Stem(s) flat leaf parsley; 120 g Taco-Chips

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 bunch Chives
250 g Skimmed milk yoghurt
1 TABLESPOON Salad Mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
150 g red salsa sauce
2 TABLESPOONS Olive oil
1 red and yellow peppers (approx. 200 g each)
1 (approx. 250 g) Vegetable Onion
50 g black olives (without stone)
1 (approx. 250 g) ripe avocado
1-2 TABLESPOONS Lemon juice
3-4 Stem(s) flat leaf parsley
120 g Taco-Chips

Directions

1
Wash the chives, dab dry and cut into small rolls. Mix with yoghurt and mayonnaise. Season with salt and cayenne pepper. Mix salsa sauce and olive oil and arrange in a bowl.
2
Clean and wash the peppers. Cut half of each pepper into thin rings, starting at the base of the flower. Finely dice the remaining peppers. Peel and roughly dice the onion. Cut olives into slices. Peel the avocado, cut in half lengthwise and remove the stone.
3
Dice the flesh. Sprinkle with lemon juice. Wash the parsley, dab dry and remove the leaves. Mix the diced vegetables, olives and parsley. Arrange on a plate with pepper rings and taco chips.
4
Put some yogurt sauce on top. Add the rest of the yoghurt sauce and extra salsa.