Fiesta Chopped Salad

• 1 red bell pepper, cored, seeded and cut into 1/2-inch dice
• 1 yellow bell pepper, cored, seeded and cut into 1/2-inch dice
• 1 green bell pepper, cored, seeded and cut into 1/2-inch dice
• 1 ripe tomato, seeded and cut into 1/2-inch dice
• 1 small zucchini, cut into 1/4-inch dice
• 2 scallions (3 inches of green left on), thinly sliced on diagonal
• 1/2 hothouse (seedless) cucumber, unpeeled, cut into 1/2-inch dice
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 2 tablespoons olive oil
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon sugar
• Salt and freshly ground black pepper, to taste
• 1 avocado, cut into 1/4-inch dice, tossed with 1 tablespoon of fresh lemon juice (for garnish)

1. 1.
2. Combine the peppers, tomato, zucchini, scallions, cucumber and parsley in a bowl.
3. 2.
4. Whisk together the olive oil, vinegar, sugar, salt and pepper in a small bowl.
5. Pour over the salad and toss well.
6. Correct the seasonings.
7. Just before serving, sprinkle the salad with the avocado.

red bell pepper, yellow bell pepper, green bell pepper, tomato, zucchini, scallions, hothouse, flatleaf, olive oil, redwine vinegar, sugar, salt, avocado

Taken from www.epicurious.com/recipes/food/views/fiesta-chopped-salad-106722 (may not work)