The other day I had a ton of left over bell peppers from another recipe, and an extra avocado and cherry tomatoes lying around. So, I tossed them together with a simple (SUPER SIMPLE) vinaigrette, for a pepper salad. I said it serves 4, however, it only lasted 2 servings for me — it was hard to put my fork down!
Vitamin D Packed Pepper Salad
Vitamin D Packed Pepper Salad
Prep time
Cook time
Total time
Author: Dara Boxer
Recipe type: Salad
Serves: 4
Ingredients
- 1 large orange bell pepper, cored, seeded and large diced
- 2 large yellow bell peppers, cored, seeded and large diced
- ½ English cucumber, halved length-wise, then sliced into ½-inch moons
- 1 pint cherry tomatoes, quartered
- 1 avocado, peeled, pitted, and cut into large chunks
- VINAIGRETTE
- ¼ cup olive oil
- 2 tablespoons raw apple cider vinegar
- 1 clove garlic, minced
- kosher salt and freshly ground black pepper
Instructions
- Toss all veggies in a large bowl and set aside.
- In a smaller bowl, whisk together vinaigrette ingredients.
- Pour the dressing onto the veggies and mix well until combine.
And if you’re wondering why this is called Vitamin D Packed Pepper Salad, it’s because bell peppers have a TON of Vitamin D — fun fact! Enjoy!