Paprika salad à la Mexico

Name: Paprika salad à la Mexico
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 bunch Chives; 300 g Skimmed milk yoghurt; 2-3 TABLESPOONS Sour cream or sour cream; 7-10 Tbsp salt, cayenne pepper; 200 g red salsa sauce (glass); 2 TABLESPOONS Oil (e.g. olive oil); 3 Peppers (red and yellow; approx. 500 g); 1 baby onion; 3-5 Tbsp black olives (without stone); 1 (approx. 250 g) ripe avocado; 1-2 TABLESPOONS Lemon juice; 3-4 Stem(s) Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 bunch Chives
300 g Skimmed milk yoghurt
2-3 TABLESPOONS Sour cream or sour cream
7-10 Tbsp salt, cayenne pepper
200 g red salsa sauce (glass)
2 TABLESPOONS Oil (e.g. olive oil)
3 Peppers (red and yellow; approx. 500 g)
1 baby onion
3-5 Tbsp black olives (without stone)
1 (approx. 250 g) ripe avocado
1-2 TABLESPOONS Lemon juice
3-4 Stem(s) Parsley

Directions

1
Wash the chives and cut into small rolls. Mix with yoghurt and sour cream, season to taste. Mix salsa and oil
2
Clean and wash the peppers and cut them into thin rings, except for 1 half. Dice the rest. Peel onion, dice coarsely. Cut olives into slices. Cut avocado in half, remove seeds and peel. Dice flesh, sprinkle immediately with lemon juice. Wash and pluck parsley
3
Prepare the salad ingredients. Add the sauces. Serve with: taco chips
4
Drink: cold beer