Peach, Avocado, and Baby Bell Pepper Salad

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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(per person)

½ Ripe Peach
1 Baby Bell Pepper (can be substituted by ¼ red, orange or yellow bell pepper)
½ Ripe Avocado
Red Onion
Fresh Cilantro
Salad Dressing
Feta (or any) Cheese (optional)



Sharp Knife
Cutting Board

1. Rinse and shake dry a ripe peach, bell pepper and cilantro in the sink.

2. Cut the peach in half lengthwise and twist it apart.

 Remove the seed with either a knife or your thumb, and cut one half peach per person into slices 1/4 – 1/2 inch (6-12 mm) wide. Then cut the slices in cross section into pieces also 1/4 – 1/2 inch (6-12 mm) wide.
3. Cut a ripe avocado in half lengthwise around the seed and twist the two avocado halves apart.

 Remove the seed by holding the avocado half with the seed still attached seed side up on the cutting board—making sure your fingers are not in the intended knife path—and driving the knife blade into the seed. Twist and lift the seed from the avocado half. Remove the seed from the knife edge by pinching the down on the seed from the back, dull side of the knife as shown.


Cut the avocado half again in half lengthwise into quarters, and peel off the skin. Cut each avocado quarter into slices 1/4 – 1/2 inch (6-12 mm) wide, and cut the slices in cross section into pieces also 1/4 – 1/2 inch (6-12 mm) wide.


4. Cut around and pull the stem top off a baby bell pepper.

Then slice the pepper in half lengthwise, and cut the halves in cross section into bite-sized pieces.


5. Slice off a piece of red (or any) onion, peel off the skin, and cut the piece into bite-sized slices.


6. Pinch the stems off a handful of cilantro, bunch up the leaves, and cut and chop into smaller pieces.


7. Put all the cut ingredients into a bowl, add a shot of salad dressing, and either have the salad as is or top with feta (or any) cheese to taste.