Paleo Chilean Brunch: Smoked Salmon and Avocado Stuffed Bell Peppers with Cilantro-Lime Dressing
This paleo-friendly Chilean brunch recipe features smoked salmon and avocado-stuffed bell peppers with a cilantro-lime dressing. It is easy to prepare, nutritious, and sure to impress your guests with its vibrant flavors and elegant presentation.
Allergens
Fish (salmon)
Ingredients
- 4 large red or yellow bell peppers 1 lb smoked salmon 2 ripe avocados, sliced 1/2 cup fresh cilantro, chopped 1/4 cup lime juice 1/4 cup olive oil 1 garlic clove, minced Salt and pepper to taste
Instructions
- Preheat oven to 350°F (180°C).
- Cut the tops off the bell peppers and remove seeds. Place them on a baking sheet lined with parchment paper.
- Bake the bell peppers for 15 minutes or until slightly softened. Remove from oven and let cool.
- In a food processor, combine cilantro, lime juice, olive oil, garlic, salt, and pepper. Blend until smooth.
- Stuff each bell pepper with smoked salmon and avocado slices. Drizzle with the cilantro lime dressing.
- Serve immediately and enjoy!
Chef’s Insight
The smoky flavor of the salmon pairs perfectly with the freshness of the cilantro-lime dressing, while the avocado adds a creamy texture to this delectable dish.
Notes
Feel free to experiment with different herbs and citrus flavors for the dressing.