adapted from Molly Katzen's Moosewood Cookbook recipe
2 small avocados, cubed
1/2 cup finely chopped red pepper
1/4 cup finely chopped yellow pepper
1/4 cup cucumber--de-seeded and skinned
1/4 cup each: tomato, carrot, red onion--all chopped finely
1/8 cup Spanish olive, with pimentos removed--chopped finely
1 lime (the juice)
salt, pepper, hot sauce to taste
1 tablespoon olive oil
side dish of white truffle oil, if you can get it--this stuff is amazing
Combine all ingredients, mixed in a bowl. Add the avocados last, so as to not smoosh them too much (or they'll look all brown and gooky). You can serve the whole thing in the avocado shells, if you wanna be fancy. Or, serve on spinach leaves. Either way, eat with bread or crackers, dipped in the white truffle oil.
I make this minus the onions sometimes, if I want a slightly lighter taste. This is a super addictive dish, but is also good for you. The olives, olive oil, and avocados are all high in mono-unsaturated fats, which apparently helps lower LDL (bad) cholesterol, and possibly increasing HDL (good) cholesterol.
fyi: white truffle oil has a slightly lighter, smoother taste than the black truffle oil. both are amazing.