Take a bite of this West Coast-inspired hot dog and soak up the sunny, ocean vibes. Topped with fresh avocados, red peppers, cucumbers, cilantro and lime zest, this summertime recipe is a total breeze to make.
For the avocado, cut in half around the seed, then rotate and cut around again to create quarters. Separate the quarters and remove seed. Peel the skin away from each segment, then cut into thin slices.
Cucumbers can be sliced with the skin on or removed – your choice! Whichever you choose, slice the cucumber into rounds, then cut each round in half.
For the bell pepper, cut off the top and bottom, then halve. Cut away the membrane and seeds, then dice. Cilantro should be thoroughly dried (squeeze excess water out if needed), then finely chopped. Zest the lime.