Bell Pepper Salad
You will love how simple and refreshing this bell pepper salad is. Made with just a few wholesome ingredients, it comes together quickly and effortlessly, making it perfect for busy weeknights, casual lunches, or entertaining.
Ingredients
- 3 bell peppers, one of each: red, yellow and orange
- 1 shallot, small and finely sliced
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 4 tablespoons olive oil
- salt and pepper
- Basil, mint, or oregano, optional
Instructions
- Wash the peppers, slice them lengthwise, and discard the seeds and light membranes. Slice into thin strips
- In a bowl, mix the lemon juice, mustard, salt, and pepper until the salt is dissolved. Add the olive oil slowly as you whisk, until a cream forms.
- Add the bell peppers to your bowl, add the thin shallot slivers and basil if using and give it a last stir before serving.
Notes
- I always clean the bell peppers with baking soda to remove the waxy outer layer. Rinse abundantly.
- I never use green peppers because they are not fully mature and are harder to digest.
Nutrition
Calories: 155kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 46mg | Potassium: 219mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2798IU | Vitamin C: 116mg | Calcium: 11mg | Iron: 1mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.