Ingredients

1 avocado, just before ripe (not too hard, not too soft)
1 sweet red bell pepper
1/2 red onion
1/2 lemon, juiced
1/2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Method

1. Peel and cube avocado. Dice bell pepper and red onion to similar size.
2. Add all ingredients to mixing bowl or storage container and mix until everything just comes together, taking care not to mash the avocado cubes in the process.

Notes:

1. If everything has been well coated in the lemon juice, this should keep in the fridge for up to 4 days without the avocado turning brown.
2. This salsa is a great dip for nachos, a topping for tacos or toast, or an additional garnish on a salad… but I almost always have it as pictured: in a rice bowl with pulled chicken, crumble feta, plantain chips and whichever sauce I feel like adding that day!