Cucumber Bell Pepper Salad Recipe
Description:
This refreshing Cucumber Bell Pepper Salad is crisp, colorful, and full of fresh flavor. Ideal as a side dish for summer meals, picnics, or light lunches, it’s made with simple ingredients like cucumbers, bell peppers, and a zesty vinaigrette. It’s naturally low in calories and rich in antioxidants, making it both delicious and healthy.
Ingredients:
For the Salad:
2 large cucumbers (sliced thin or halved lengthwise and sliced)
1 red bell pepper (julienned or chopped)
1 yellow bell pepper (julienned or chopped)
1 green bell pepper (optional for extra crunch)
1/4 red onion (thinly sliced)
2 tbsp chopped fresh parsley or cilantro (optional)
For the Dressing:
2 tbsp olive oil
1 tbsp apple cider vinegar or lemon juice
1 tsp honey or maple syrup
1/2 tsp Dijon mustard (optional)
Salt and pepper to taste
1/4 tsp crushed red chili flakes (optional for heat)
Instructions:
1. Prepare the Vegetables:
Wash all vegetables.
Slice cucumbers thinly (peeling optional).
Core and julienne (thinly slice) bell peppers.
Thinly slice red onion.
2. Mix the Salad:
Combine cucumbers, bell peppers, and onions in a large mixing bowl.
Add chopped herbs (parsley/cilantro) if using.
3. Make the Dressing:
In a small bowl, whisk together olive oil, vinegar or lemon juice, honey, mustard, salt, pepper, and chili flakes.
4. Combine and Chill:
Pour the dressing over the salad.
Toss gently to coat.
Let it chill in the fridge for at least 15–30 minutes for flavors to develop.
5. Serve:
Serve cold as a side dish or light appetizer.
Prep and Cook Time:
Prep Time: 15 minutes
Chill Time: 15–30 minutes
Total Time: ~30–45 minutes
Nutrition Information (Per Serving, based on 4 servings):
Calories: 90 kcal
Protein: 1.5 g
Carbohydrates: 8 g
Fiber: 2 g
Sugars: 5 g
Fat: 6.5 g
Saturated Fat: 1 g
Sodium: 100 mg
Vitamin C: ~150% DV
Vitamin A: ~35% DV
(Note: Nutritional values may vary based on exact ingredients used.)
Frequently Asked Questions:
Q: Can I make this salad ahead of time?
A: Yes! It’s even better after chilling for an hour or more. Just keep it covered in the fridge and stir before serving.
Q: Can I add protein to make it a full meal?
A: Absolutely. Try adding chickpeas, grilled chicken, feta cheese, or tofu for a heartier dish.
Q: What can I substitute for vinegar?
A: Lemon or lime juice works well. It gives a bright, citrusy flavor.
Q: Can I use other vegetables?
A: Yes. Cherry tomatoes, radishes, or shredded carrots pair nicely.
Q: Is this recipe vegan and gluten-free?
A: Yes, it’s naturally gluten-free. Use maple
syrup instead of honey for a vegan version.
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