Use all fresh ingredients
This dish is loaded with fresh fiber, an ingredient a gluten-free diet can be lacking in.
3 cups chopped fresh tomatoes
1 cup peeled and seeded chopped cucumber
½ red bell pepper, chopped
½ yellow bell pepper, chopped
2/3 cup finely chopped sweet onion
½ cup chopped celery
½ tablespoon olive oil
½ tablespoon bottled horseradish
½ tablespoon balsamic vinegar
½ tablespoon rice vinegar
¼ teaspoon salt
¼ teaspoon black pepper
2 cups tomato juice
1 clove garlic, minced
4 tablespoons chopped fresh cilantro
½ avocado, roughly chopped
In a large bowl, combine all ingredients except cilantro and avocado. Cover and chill at least 2 hours or overnight. Top each serving with 1 tablespoon each of cilantro, and avocado.
From our home to yours, Tina Turbin.