Bell Pepper Salad Recipe
Want to level up your healthy eating? Try our bell pepper salad for dinner. It's really easy, incredibly tasty, and super nutritious. This salad is bursting with flavor and crunch! The combination of veggies and dressing makes it soft, sharp, smooth, aromatic, and savory all together. It's so delicious and inviting, you'll want to load up your plate with a big serving of it.
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.