• Using a sharp knife dice bell peppers and shallot as well as chop cilantro as finely as you can. Place in a bowl and mix together and add in 1 tablespoon of olive oil, 1 teaspoon sea salt, and 1 teaspoon balsamic glaze.
• On a cutting board slice your avocados. You can chop, or slice as you would like depending on the presentation you are trying to achieve. I have diced large cubes before, sliced vertically or horizontally, and in my opinion the prettiest is the avocado rose.

How to cut a avocado rose:

• Cut avocado in half and peel off the skin. Lay one half of the avocado cut side down, and slice the avocado vertically into thin slices. Thinner slices will be easier to shape. Fan out avocado slices so that they form a long line with the slices overlapping each other. Starting from one end, curl avocado slices toward the center. Continue curling the avocado slices until you get a rose.
• After you have cut or sliced your avocado into the desired shape squeeze fresh lime juice onto the avocado to prevent browning. Then top avocado with prepared salsa and enjoy. Best eaten fresh.