Salad with green onions and hot peppers. hot pepper salad recipe

Hot Pepper Salad

Two pods of hot green pepper appeared in the refrigerator and I began to think about how it could be used. I've already made hot pepper pizza - it had really hot peppers in it. And my pepper, let's say, is medium spicy, and I decided to come up with my own recipe for a salad with hot peppers.

To prepare a salad with hot peppers, I needed

• two pods of green hot (this is the name, the pepper itself should not be too hot) pepper 150 g
• medium carrot - 3 pcs.
• two boiled eggs
• 2 medium tomatoes
• 2 raw potatoes
• green onion 50-70 g
• mayonnaise
• vegetable oil

Three carrots on a Korean grater (straws) and fry in vegetable oil.

Peeled raw potatoes are also three on a Korean grater and fried in a large amount of hot oil, ideally in a deep fryer. But it’s possible in a frying pan, but you shouldn’t immediately pour all the potatoes into the frying pan - it will stick together and you won’t get individual straws.

In tomatoes, remove the liquid core and cut into thin strips.

Boiled eggs are also cut into strips.

Peel the green hot pepper from the seeds and cut into thin strips.

We chop the green onion.

Mix all the ingredients for the salad with hot peppers and season with mayonnaise.

The salad is beautiful and delicious.

Korean salads differ from European appetizers with a spicy, appetizing taste. Such a salad is suitable for any "fresh" side dish: potatoes, pasta, rice. Of course, it should be eaten in moderation, because it is quite spicy. But therein lies its charm.
To make this salad, you will need:

• 300 grams of chicken meat;
• one large carrot;
• a few green onion feathers;
• 100 grams of white cabbage (upper tender leaves);
• one red bell pepper;
• 50 grams of sunflower oil;
• 3 grams of red pepper (ground);
• 3 grams of salt;
• 15 grams of vinegar;
• a teaspoon of seasoning for Korean carrots;
• two cloves of garlic or dried garlic.
• 20 grams of soy sauce;
• 5 grams of sugar.

Korean chicken salad (spicy) recipe:

Grate carrots on a Korean grater, sprinkle with carrot seasoning and remember a little. Then the carrot will become juicy. If you do not have such a seasoning, then you can replace it with coriander, but take it one and a half times less. Leave the carrots to soak in spices for half an hour.

Cut the cabbage into cubes and after half an hour add to the carrots. Stir, being careful not to crush the cabbage. Leave the vegetables to marinate for another thirty minutes.

Now put the green onion, cut into long slices, and red sweet pepper, which also needs to be cut into strips. In the middle of the salad, pour the rest of the pepper, sugar, salt, if you have fresh garlic, then it. Sprinkle with more vinegar.

Your meat is already prepared for frying. Heat up the oil and brown the meat quickly. If you use dried garlic, then it's time to send it to the pan. But it is not necessary to fry it, otherwise the salad will acquire an unpleasant smell. Remove the pan from the heat and immediately place the meat on the vegetables and pour out all the hot oil.

Stir quickly. When the salad has cooled, add the soy sauce. Stir and refrigerate for at least two hours. But this salad tastes better the next day.

World Cuisines: Korean

Spicy lovers are not always pleased with the table variety. Most of the dishes for them are often bland, because not everyone "likes it hot", and for many, health does not allow eating heavily seasoned dishes. Worst of all is the snacks - they are usually quite neutral in taste. However, for themselves and for their holiday, such "sufferers" may well prepare a spicy salad. The benefit of their recipes is the sea.

cabbage salad

Even the most ordinary vegetables are quite suitable for making a salad out of them, as spicy as you want. A quarter of a kilogram of ordinary white cabbage is taken, finely chopped, salted and rumpled to let the juice flow. Slices of two fresh cucumbers are poured into the cabbage. A small carrot is rubbed on a red bell pepper and cut into strips. Greens (whatever is at hand or whichever you prefer) are finely chopped, a clove of garlic is choked. The components are combined, and to make a spicy salad, a sauce is made: a quarter of a spoon of coriander and hot red pepper are mixed in a bowl, poured with two tablespoons of hot vegetable oil, one of strong vinegar and a teaspoon of soy sauce. Vegetables are poured with the composition, and the dish for acquiring a “fortress” is hidden in the refrigerator for an hour and a half.

Israeli spicy salad

Very interesting and tempting recipe! Several multi-colored and a couple of sharp ones are taken and baked in the oven until a good tan, after which they are carefully cleaned. The juice that has accumulated inside the vegetables must be carefully drained into a bowl. Sweet peppers are cut into fairly large slices, hot - or thin straws, or small squares. To them are added a few grated cloves of garlic. For pouring, juice from peppers, olive oil, a little salt and twice as much sugar are mixed - so that the salad comes out spicy, but with a piquant sweetish note. Plus lemon juice and a little. Everyone calculates the exact ratio for himself. You can eat this masterpiece in half an hour, and the next day it becomes even tastier.

"Chinese dragon"

The Chinese invented a very tasty salad - spicy, with meat and vegetables. For him, fresh beets and three carrots are rubbed on a Korean grater, four onions are cut into thin half-rings and sautéed, a little less than a pound of pork is chopped almost into strips and fried. Small and greens are cut as finely as possible. All components are mixed, peppered, salted, sprinkled with sugar and flavored with 3% vinegar with olive oil (1:8). sharp to withstand in the refrigerator is not necessary, you can eat immediately.

"Sharp Tongue"

The name speaks for itself. And at the same time points to the main component that is included in this spicy salad. The recipe is not too cheap, but not prohibitively expensive either - you will need pork (or beef) tongue for it. It is poured with cold water and left for an hour to soak. Then the water is replaced with fresh water, and the saucepan is placed on the stove. After boiling, the foam is removed, the fire is screwed on, peppercorns with salt and laurel are thrown into the water, and the tongue is cooked until soft - an average of forty minutes. Then it is cleaned under cold water - this makes it easier to remove the skin - and cut into cubes. About ten pickled gherkins crumble in the same way. A third of a kilogram of spicy is chopped in half so that the straws are not too long. Carrot marinade is used as a dressing. After mixing - for half an hour in the refrigerator, after which the salad, spicy, spicy and refined, can be served on the table.

Spicy meat salad

It successfully combines pork and raw mushrooms. A small piece of meat, two hundred grams, is cut into cubes and marinated in wine vinegar with spices and salt for twenty minutes - half an hour. Then fry the pork slices very quickly over high heat for about ten minutes, stirring vigorously. While the meat is cooling, two tomatoes are cut into large cubes, lettuce leaves are cut into strips, an onion is cut into thin rings and eight champignons are sliced. The salad is seasoned with spicy vegetable (any) oil, where a small piece of ginger is grated and a couple of garlic cloves are pressed through.

spicy fruits

If you think that spicy and fruit are incompatible, you are wrong. Of course, the taste will be unusual, but you will get a spicy salad worthy of the closest attention (the recipe with a photo is in the article). You don’t need to fill it with anything - the ingredients will give a lot of juice, which will serve as a filling. A pear is cut into cubes without a skin (preferably from hard varieties). Small strawberries can be poured whole, large - cut into two or four parts. Juicy peaches are cut into slices, blue cheese - into small cubes, chili pepper - into thin strips. Everything is carefully mixed and sprinkled with ground pepper. Try it - be surprised! spicy will pleasantly surprise even picky gourmets.

An appetizer of hot peppers for the winter is great for a side dish, goes well with meat and mushrooms. Hot pepper is part of many types of preservation. They especially like to use it in adjika and all kinds of sauces. Add to vegetables to add spice and preserve in marinade for appetizers. This product is valued more by men, and especially among the peoples of the Caucasus. Preservation is not always rolled up with iron lids. Sometimes, plastic ones are enough, but in such cases, the dish needs vinegar for longer storage. In order for hot pepper to give less spiciness, it must be cleaned of seeds, and if you like spicy dishes, then on the contrary, the seeds should be left. The preparation of this type of snack does not take much time and does not require any special ingredients. This is especially appreciated by modern housewives.

For conservation, it is better to use stainless steel, glass and ceramic dishes.

How to cook a hot pepper appetizer for the winter - 15 varieties

Proportions are calculated for 1 liter jar.

Ingredients:

• Hot peppers
• Salt - ½ tbsp.
• Sugar - 1 tbsp
• Vinegar 9% - 50 gr

Cooking:

Put the washed pepper in a sterilized jar. Pour boiling water over and leave with the lid closed for 15 minutes. Then drain the water into a saucepan, salt, sugar and bring to a boil. Pour the vinegar directly into the jar, pour the marinade over the pepper and roll up with a sterilized lid.

Lids should be sterilized ten minutes before use, and jars no more than thirty minutes.

For lovers of spicy snacks.

Ingredients:

• hot pepper
• Water - 500 ml
• Vinegar 6% - 500 ml
• Salt - 2 tbsp.
• Sugar - 2 tbsp

Cooking:

It is advisable to choose green pepper pods and arrange them in jars.

Mix water, vinegar, salt and sugar, boil and pour over the pepper with the resulting marinade, roll up the lids. Snacks should be stored in a cool place.

Cannot be exposed to sudden changes in temperature.

Calculation of products for one jar of 0.5 liters.

Ingredients:

• Hot small pepper - 250-300 gr
• Water - 150 ml
• Vinegar 9% - 150 ml
• Salt - 15 gr

Cooking:

Rinse the peppers, cut off the tails, put in prepared jars. Mix vinegar, salt and water, boil and let cool. Then pour prepared jars with pepper. Cover jars with lids and sterilize for at least 5 minutes. Sterilized jars roll up and cool.

Good sauce for second courses.

Ingredients:

• Sweet pepper - 0.5kg
• Capsicum - 200g
• Red tomatoes - 0.5kg
• Garlic - 300g
• Vegetable oil - 100g
• Walnut - 1st
• Salt - 200g
• Green cilantro - 10 branches
• Dill greens - 10 sprigs
• Parsley greens - 10 branches

Cooking:

Wash and peel the sweet pepper, stuff it with garlic cloves and pass through a meat grinder.

Then grind hot peppers, herbs, nuts and tomatoes. Mix all vegetables, add salt and oil. Mix the whole mixture well, put it in clean jars, cover with plastic lids and leave in a cold place.

To make the appetizer last until winter, add vinegar and choose sour tomatoes, roll up with iron lids.

Very beautiful and most importantly delicious appetizer.

Ingredients:

• Round hot pepper - 30 pcs
• White wine vinegar - 1 l
• Canned tuna - 450 gr
• capers - to taste
• Garlic
• Basil
• Olive oil

Cooking:

Wash the pepper well and remove the seeds. Pour the vinegar into the pan and boil, then blanch the peppers there for about 4 minutes. Allow to dry after blanching.

Mix tuna and capers and stuff peppers. Arrange the stuffed peppers in jars, add garlic, basil to each of them and pour in olive oil.

Peppers are stored no more than 6 months, in a cool place.

Choose vegetables of the same size and the same degree of maturity for preservation.

A very tasty snack that will not leave indifferent any man.

Ingredients:

• Bell pepper
• Vegetable oil
• Tomato juice - 1 l
• Salt - 50 gr
• Sugar - 200 gr

Cooking:

Rinse the hot pepper, peel the stalks and fry in vegetable oil. Allow pepper to cool and arrange in rows in jars. Each row must be filled with strained tomato juice. Which must be boiled in order to thicken to half. Salt and sugar must be added to the juice. Banks roll up and store in a cool place.

Ready preservation should be well sealed and stored in a cool and dry place.

It will be an ideal seasoning for meat and mushrooms.

Ingredients:

• Garlic - 300 gr
• Red hot pepper - 300 gr
• Greens - 100 gr
• Salt - 50 gr

Cooking:

Peel the washed peppers from the stalks and pass through a meat grinder together with garlic. Wash and chop the greens, you can also pass through a meat grinder. Mix all ingredients and season with salt to taste. Store in small jars at low temperatures.

For conservation, you need to use only fresh vegetables and fruits, on which there are no damages and signs of decay.

Products for a 1.5 liter jar.

Ingredients:

• Tomatoes - 1.3 kg
• Hot pepper - 2-3 pieces
• Horseradish root - 15 gr
• Salt - 0.5 tbsp.
• Sugar - 1 tbsp
• Vinegar 9% - 1 tbsp.

Cooking:

Sterilize jars and fill with tomatoes, add hot peppers. Peel the horseradish and cut into slices, arrange in jars. Pour the jars with boiling water, cover and leave for twenty minutes. Then drain the water from the jars into a saucepan and add sugar and salt, boil for about a minute. Pour vinegar directly into jars. Then pour the marinade over the tomatoes, roll up, wrap in a blanket and let cool. Then place in a cool place.

Caucasians are one of those peoples who love spicy dishes.

Ingredients:

• Red hot pepper - 500 gr
• Garlic - 100 gr
• Coriander - 30 gr
• Dill seeds - 10 gr
• Salt - 250 gr
• Vinegar 6% - 20 gr

Cooking:

Remove the stalks from the pepper, peel the garlic, grind the dill and coriander seeds. Skip everything through a meat grinder. Add all the necessary spices and salt, mix well. Put adjika in well-washed jars and roll up.

The most spicy adjika of all known recipes.

Ingredients:

• Hot pepper - 1 kg
• Garlic - 0.5 kg
• Fresh cilantro - ½ bunch
• Dill - 1 bunch
• Basil - 1 bunch
• Salt - ½ cup
• Ground coriander - 1-2 tsp

Cooking:

Remove seeds and stems from peppers. Pour warm water for 4 hours. The water needs to be changed every hour. Peel the garlic. Pass greens, cilantro, pepper and garlic through a meat grinder. Salt adjika, arrange in clean jars, close with lids and store in a cold place.

Very tasty adjika, which will become your favorite snack.

Ingredients:

• Tomatoes - 3 kg
• Sweet pepper - 1 kg
• Hot pepper - 150 gr
• Garlic - 300 gr
• Vinegar 6% - 300 gr
• Sugar - 1 tbsp
• Salt - 3 tablespoons

Cooking:

Wash all vegetables. Peel the garlic, remove the seeds from the sweet pepper, cut the spicy tails, cut the tomatoes into slices. Pass all vegetables one by one through a meat grinder. Put the resulting mixture into an enamel pan and add salt, sugar and vinegar. Mix with a wooden spoon. Leave to infuse all night.

In the morning put adjika in jars, close with lids and store in a cold place.

Take vegetables according to your own calculations.

Ingredients:

• Hot peppers
• Vegetable oil
• Carrot
• Garlic
• Black pepper
• Vinegar - 1 l
• Water - 250 ml
• Sugar - 500 gr
• Salt - 100 gr

Cooking:

Rinse the peppers and cut off the stems. Fry a little in vegetable oil, let cool and arrange in jars. Arrange carrots, garlic and black pepper between the peppers. Prepare marinade: boil water, vinegar, salt and sugar. Fill cans and roll up.

Great seasoning for a side dish.

Ingredients:

• Sweet red pepper - 500 gr
• Hot red pepper - 200 gr
• Garlic - 300 gr
• Tomatoes - 500 gr
• Salt - 150 gr
• Suneli hops - 1.5 tbsp.

Cooking:

Rinse sweet pepper, clean the middle, stuff with garlic and pass through a meat grinder. Then cut off the stalks of bitter pepper and pass through a meat grinder together with tomatoes. Mix everything well and season with salt. Add suneli hops. Store in a cold place, arranged in jars.

Delicious and original seasoning for second courses.

Ingredients:

• Red sweet pepper - 500 gr
• Bitter red pepper - 200 gr
• Garlic - 300 gr
• Tomatoes - 500 gr
• Green cilantro - 1 bunch
• Salt - 160 gr
• Ground walnuts - ½ tbsp.
• Nut oil - 3 tbsp.
• Suneli hops - 2 tbsp.

Cooking:

Peel sweet peppers from seeds, and bitter from stalks. Peel the garlic and stuff the sweet pepper with it. Together with hot peppers and tomatoes, pass through a meat grinder. Salt the resulting mixture, add nut butter, chopped cilantro and nuts. Divide into glass jars with clean lids and store in a cool place.

Hot pepper appetizer

Very tasty and easy to prepare appetizer.

8 recipes - SPICY SALADS. 1. Cheese salad with garlic and carrots. 2. Salad "Fiery chicken" 3. Spicy salad with liver. 4. Spicy salad with chicken and mushrooms. 5. Salad with Korean carrots 6. Spicy salad 7. Eggplant salad with garlic. 8. Spicy salad with avocado and tomatoes

Ingredients: Carrots - 2 Pieces Cheese - 250 Grams Garlic - 3-4 Cloves Mayonnaise - 2 Art. spoons Salt - To taste Bulgarian pepper - To taste (for decoration) How to cook "Cheese Salad with Garlic and Carrots" 1. I use raw carrots. I clean it and mine, then grind it on a coarse grater. 2. I first send hard cheese to the freezer, then grind it on a coarse grater. 3. I peel the garlic cloves and grind them with a press. 4. I put chopped carrots, hard cheese and garlic into a bowl, put a little mayonnaise and salt 5. Mix all the ingredients thoroughly and put them in the refrigerator for 15 minutes to infuse. 6. I decorate the finished salad with cubes of multi-colored bell pepper, a sprig of greens and serve it to the table. 2. Salad "Fiery chicken"

To prepare the Fire Chicken salad, we use simple ingredients, but the dish will turn out to be very tasty and spicy. Let's decorate the salad festively so that the layers of lettuce are visible and pleasing to the eye. Ingredients: Chicken egg - 3 Pieces Processed cheese - 400 Grams (more dense varieties that can be grated) Salt, spices - To taste Boiled chicken meat - 400 Grams Mayonnaise, garlic - To taste Korean carrots - 50 Grams How to cook "Salad "Fiery chicken"" 1. To prepare the salad, boil the chicken meat until tender. Also boil, cool and chop chicken eggs. Move the chopped eggs to a bowl. 2. Add grated melted cheese. Put some mayonnaise, salt. Squeeze the garlic through a press and stir. 3. Divide the resulting mass into two parts. Place one of them in a serving ring and tamp. This will be the first layer of the salad. 4. Finely chop the boiled chicken meat and put it in the ring with the next layer. 5. Lay the rest of the cheese and egg mass in the third layer. 6. Make a salad cap from pickled carrots in Korean, after letting it drain so that excess oil does not make your salad "Leaning Tower of Pisa". 7. Remove the serving ring and serve the salad to the table. The salad does not require insisting or other manipulations. It can be served immediately to the table. A delicious spicy salad is ready. Bon appetit to you and your family! 3. Spicy salad with liver

Here I will share one of my favorite recipes and show you how to make a spicy liver salad. The piquancy of the salad is given by fragrant carrots in Korean. This is a healthy dish with a rich taste. Ingredients: Korean-style carrots - 250 grams Beef liver - 250 grams Bulb onion - 1 piece Coriander - 1 pinch Vegetable oil - 2 Art. spoons Greek yogurt - 80 grams (or low-fat sour cream) Salt, pepper - To taste Garlic - 1 Clove (to taste) How to cook "Spicy salad with liver" 1. Put the liver to boil. It usually takes about 40 minutes to cook. In the meantime, cut the onion into half rings and lightly fry in a small amount of vegetable oil. We only need the onion to become a little softer, we do not need to fry it until golden brown. Add some coriander and pepper to the onion. 2. Take 250 grams of Korean-style carrots. If it lacks spiciness, then add a crushed clove of garlic to it and mix well. Add the carrot juice to the salad too. 3. Cool the boiled liver and cut into medium-sized strips. Heat up a frying pan and pour in some vegetable oil. Fry the liver for about 2-3 minutes so that it does not become tough. Salt a little to taste. 4. Now it's time to combine all the ingredients. Dress the salad with a few tablespoons of Greek yogurt. Yogurt can be replaced with low-fat sour cream. 4. Spicy salad with chicken and champignons

Combining chicken with mushrooms in a salad is always a success. Here I will show one of the variations and tell you how to cook a spicy salad with chicken and mushrooms. Hot soy sauce is used for dressing. Ingredients: Salad mix - 40 Grams Chicken breast - 200 Grams Mushrooms - 70 Grams Red onion - 1 Piece Fresh cucumber - 1 Piece Sesame seed - 1 Teaspoon Olive oil - 1 Teaspoon Hot soy sauce - 1 Teaspoon Ground black pepper - 1 Pinch How to cook "Spicy Salad with Chicken and Mushrooms" 1. Rinse and dry the chicken breast. Cut it into small oblong pieces and fry in a pan. If the pan allows, then it is better not to use oil for frying at all. 2. Wash the mushrooms well and remove the thin skin. Cut them into slices and pour over boiling water. Thus, for this salad, I use practically raw mushrooms. They must be fresh and clean. 3. Peel and cut the red onion into thin half rings. And then go for the cucumbers. If they are young with thin skin, then wash them well and cut into strips. Otherwise, they need to remove the skin. 4. On the plate in which the salad will be served, put the washed and dried salad mixture, and then put the chicken meat and chopped vegetables with mushrooms. Dress the salad with a dressing of olive oil, sesame seeds, soy sauce and pepper. 5. Korean carrot salad

Spicy and juicy Korean carrots give the salad a rich and aromatic taste. Perhaps you will like the recipe for this salad with Korean carrots the most. Shall we try cooking? Ingredients: Chicken breast - 200 grams (boiled) Korean carrot - 100 grams Green onion - 1 piece Chicken egg - 2 pieces Apple - 1 piece (sweet and sour) Greek yogurt - 4 Art. spoons Salt - 1/4 Teaspoons How to make "Korean Carrot Salad" Place a serving ring (you can use part of a plastic bottle) on a serving dish. Lay out the salad in layers. 1st layer: cut the boiled breast into cubes. 2nd layer: Korean carrots. 3rd layer: dice the egg, then the green onion. Salt the yogurt to taste and put on the salad. 4th layer: cut the apple into strips. Top with Korean carrots. Remove the ring carefully. Salad with Korean carrots is ready. Bon appetit! 6. Spicy salad

Do you love spicy food? Then I bring to your attention a delicious salad "Spicy". Ingredients: Cucumber - 3 Pieces Bulgarian pepper - 1 Piece Purple onion - 1 Piece Chili pepper - 1 Piece Bacon - 5 Slices Fresh herbs - 30 grams Lemon - 1 Piece Olive oil - 4 Art. tablespoons Balsamic vinegar - 2 Teaspoons Salt - 1 Pinch Pepper - 1 Pinch Ginger - 1 Teaspoon First you need to peel and cut into half rings a purple onion. You can use, of course, and onion. 2. Squeeze the juice of half a lemon on the onion and let it stand for 10-15 minutes. 3. Bacon needs to be fried. You can do this in a pan, but it is better to send it to the oven (preferably on a wire rack) for 5-7 minutes until cooked. 3. Bacon needs to be fried. You can do this in a pan, but it is better to send it to the oven (preferably on a wire rack) for 5-7 minutes until cooked. 5. Pepper also wash and dry. Peel off the tail and seeds and cut into the same cubes as the cucumbers. 6. Wash and chop fresh herbs. This version uses parsley and cilantro, but you can add any greens to taste. 7. Send all the ingredients to a salad bowl and mix. 8. Now you can do something that will spice up the salad - sauce. To prepare it, you need to combine olive oil, balsamic vinegar and squeezed juice of half a lemon. Peel and grate the ginger on a fine grater. Wash and chop the chile peppers (removing the seeds will reduce the spiciness of the salad). Add ginger and pepper to the sauce, as well as a little salt and black pepper. Whisk everything thoroughly until smooth. 9. Remove the finished bacon, put it on a paper towel to drain excess fat, and cool slightly. Then cut into smaller pieces. 10. Add dressing to taste to the salad (you may need only a third or half), mix thoroughly. Salad "Spicy" at home is ready. Before serving, add bacon to the salad bowl. 7. Eggplant salad with garlic

This simple but delicious salad is often made by my grandma. With a minimum of effort, you can also prepare an eggplant salad with garlic - the perfect appetizer for the most Russian of strong drinks! Ingredients: Eggplant - 3-4 Pieces Allspice peas - 10-12 Pieces Bay leaf - 3 Pieces Vegetable oil - 0.5 cups Table vinegar 5% - 0.5 cups Sugar - 2 Teaspoons Salt - 2 Teaspoons Garlic - 10 -12 Cloves Water - 1 Cup Cloves - 2-3 Pieces How to cook "Eggplant Salad with Garlic" 1. Wash the eggplant, remove the stalks and cut into small pieces. Salt and leave for half an hour to give juice. Meanwhile, put a pot of water on the fire. 2. When it boils, add salt, sugar, vinegar, oil and spices. Peel and chop the garlic. Remove saucepan from heat. Rinse eggplant under running water and pat dry. Heat vegetable oil in a frying pan. 3. On high heat, stirring, quickly fry the eggplant. And dip into the marinade together with the garlic. Leave until completely cool. Serve chilled, sprinkled with herbs and onion rings. 8. Spicy salad with avocado and tomatoes