Cucumber Sweet Pepper Salad: Your New Favorite Refreshing Dish

This Cucumber Sweet Pepper Salad is a vibrant and refreshing dish that's perfect for any occasion.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumbers Can substitute with zucchini or jicama
2 cups Sweet Bell Peppers Choose red, yellow, or green
1 small Red Onion Use green onions for a milder option
¼ cup Fresh Parsley Can swap with cilantro

For the Dressing

3 tablespoons Olive Oil Avocado oil is a great substitute
2 tablespoons Lemon Juice White wine or apple cider vinegar can be used
1 teaspoon Salt Kosher salt recommended
½ teaspoon Pepper Freshly cracked black pepper for best taste

Equipment

Chef's Knife
cutting board
Mixing Bowl
Small bowl
Whisk

Method

Preparation Steps

Wash the cucumbers and sweet bell peppers thoroughly under cool running water.
Dice the cucumbers and sweet peppers into bite-sized pieces.
In a large mixing bowl, combine the diced cucumbers and sweet peppers with finely chopped red onion and fresh parsley.
Prepare the dressing by whisking together olive oil, fresh lemon juice, salt, and pepper in a small bowl.
Pour the dressing over the combined salad ingredients and gently toss until coated.
Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes.
Serve in a beautiful bowl and enjoy!

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 12gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 250mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 60mgCalcium: 30mgIron: 1mg

Notes

For added nutrition, consider adding chickpeas or grilled chicken to the salad.

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