Bell Pepper Salad
This colorful Bell Pepper Salad is super quick and easy to put together. It is excellent for daily meals as well as potlucks and parties.
Servings: 4 people
Calories: 123kcal
Ingredients
For the Salad
- 10.5 oz thinly sliced bell pepper strips, from multi-colored peppers (See Notes for suggestion)
- half a small carrot, peeled and thinly sliced (about ¼ cup/40g)
- half a small red onion, peeled and thinly sliced (about ¼ cup/30-40g)
- mint leaves
For the Dressing
- 1/2 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon dijon mustard
- 1/2 teaspoon minced garlic
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt (to taste)
- 1/8 teaspoon black pepper (to taste)
Instructions
- Remove the tops and discard the seeds from the bell peppers. Cut in half lengthwise, then cut into strips.
- Thinly slice the carrot and red onion. Soak the onion slices in iced cold water for several minutes to remove the bitterness if you don't like too much raw onion taste.
- Transfer bell pepper, carrot and onion to a mixing bowl. Whisk together all the ingredients to make the dressing and adjust taste to your liking. Then pour the dressing over the salad ingredients and toss to combine.
- Add in mint leaves now if you want to serve the salad right away. Or refrigerate the salad and add mint leaves once ready to serve.
Notes
- I like to use a mix of 3.5oz (100g) green bell pepper, 3oz (85g) red bell pepper and 4oz (115g) yellow bell pepper to make the salad. Please feel free to tweak the ratio to your liking.
- It is fine to use entirely just lemon juice or just white wine vinegar for the dressing.
- If you don't have mint on hand, you can use some parsley instead.
Nutrition
Calories: 123kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 157mg | Potassium: 206mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1488IU | Vitamin C: 139mg | Calcium: 17mg | Iron: 1mg