Bell Pepper Cucumber Salad
A refreshing combination of crisp cucumbers and bell peppers, this salad looks beautiful and guarantees a burst of flavor in every bite.
Servings: 4 Servings
Calories: 138kcal
Equipment
- Large bowl
- Small bowl or Mason Jar
- Serving Spoon
Ingredients
- 2 cucumbers sliced into half-moons
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- ¼ red onion thinly sliced
- 2 tablespoons fresh parsley chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cucumbers, bell peppers, red onion, and parsley.
- In a small bowl or Jar, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.
- Pour the dressing over the vegetables and toss to coat evenly.
- Chill in the refrigerator for 10 minutes before serving, if desired.
Notes
- Keep it Crunchy: For the freshest texture, prep cucumbers and peppers close to serving time.
- Customize it: Feel free to swap yellow bell peppers for orange or add tomatoes for a cucumber bell pepper tomato salad variation.
- Boost Protein: Add Chicken Skewers in the oven, quinoa, or chickpeas for a more nutrient-packed meal option.
- Mediterranean Touch: Sprinkle feta cheese or olives to transform it into a Mediterranean bell pepper salad.
Nutrition
Serving: 1g | Calories: 138kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 312mg | Potassium: 395mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1518IU | Vitamin C: 124mg | Calcium: 34mg | Iron: 1mg