Ingredients
1/2 cup pignoli nuts, toasted
1 cup chopped roasted peppers
1 cup grape tomatoes, halved
1/2 cup black olives
2 tablespoons Balsamic vinegar
11/2 teaspoons fresh lemon juice
1 teaspoon minced shallot
4 tablespoons avocado oil
salt and pepper to taste
Preparation
