This crunchy salad is packed with fresh veggies and herbs, all mixed in a zesty lemon honey dressing. It’s perfect for enjoying during the summer! Cold salads are a must-have for summer activities like picnics, potlucks, pool parties, and barbecues.
This Crunchy Bell Pepper Salad is a favourite summer recipe. It’s quick to prepare in just a few minutes and doesn’t require cooking. Just slice and chop up some fresh peppers, carrots, onions, dill, and mint, then mix them with olive oil, lemon juice, and honey. It’s delicious and refreshing!
Bell Pepper Salad Recipe
Equipment
- Large mixing bowl
- Cutting Board
- Knife
- Salad serving utensils
Ingredients
- 3 large Bell peppers any color
- 2 medium Carrots
- 1 small Red onion
- 1/4 cup Dill leaves [fresh]
- 1/4 cup Mint leaves [fresh]
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 tbsp Honey
Instructions
- Wash the bell peppers, carrots, dill, and mint.
- Slice the bell peppers into thin strips.
- Peel and grate the carrots.
- Finely chop the red onion.
- Chop the dill and mint leaves.
- In a large bowl, combine the bell peppers, carrots, red onion, dill, and mint.
- Drizzle the olive oil, lemon juice, and honey over the salad.
- Toss everything together until well combined.
- Serve and enjoy your crunchy bell pepper salad!
Notes
- During summer, bell peppers tend to be sweeter, so you might not need as much honey. But in colder months, you might want to use the full 2 teaspoons to get the flavours just right.
- You can prepare this salad ahead of time. It stays good in the fridge for about 5 days. However, after 2 or 3 days, the peppers might become a bit softer.
- You can use just lemon juice or only white wine vinegar for the dressing—it’s fine!
- Putting black beans in your salad can make it more filling because they have lots of protein and fibre. If you’re using black beans, think about using cilantro instead of parsley for a different flavour.
- Cucumber and cherry tomatoes taste great in bell pepper salad, and they also go well with olives.
Nutrients facts:
| Nutrition | Value |
|---|---|
| Calories | 65 kcal |
| Fat | 2g |
| Protein | 4g |
| Carbohydrates | 15g |
| Calcium | 35mg |
| Sugar | 5g |
| Vitamin A | 29703U |
| Vitamin C | 205mg |
| Iron | 2mg |
| Fibre | 5g |
How Many Days Can I Keep This Salad?
You can store the salad in the fridge for about 3 days, but it’s tastiest when eaten right after making it. If you keep it longer, the citrus and peppers might make it a bit soggy because they release moisture over time in the fridge.
How do I Chop Bell Peppers for a Salad?
First, chop off the stem part of the bell pepper and get rid of any clumps of seeds inside. Then, slice the pepper in half lengthwise. Use a small knife to take out the thin, white parts inside the pepper. Wash the pepper to make sure no seeds are left, and then cut it into thin strips about 1-inch long and ⅛-inch wide.
Which Bell Pepper is the Best Choice for a Salad?
When you’re shopping, choose mini bell peppers in red, yellow, and orange for your salad. These colours are less likely to upset your stomach compared to green peppers, especially if you’re sensitive. Plus, mini bell peppers are smaller and fit better in salads than big ones, which can be too bulky.
Can I Prepare it in Advance?
You can get each part ready beforehand, like slicing the bell peppers or separating the orange segments. But wait until about 10 minutes before serving to mix everything for the salad.