Cucumber Pepper Salad
Cucumber and bell pepper salad is a light, delicious, veggie-filled summer salad that makes a perfect side or a full-on healthy lunch.
Servings: 4 Cups
Calories: 156kcal
Ingredients
- 3 mini cucumbers sliced thin
- 2/3 cup chopped red bell pepper
- 2/3 cup chopped yellow bell pepper
- ginger vinaigrette dressing to taste
- everything bagel seasoning to taste
Instructions
- Start by combining the sliced cucumbers, red bell peppers, and yellow bell peppers in a large mixing bowl.
- Drizzle ginger vinaigrette dressing over the vegetables to coat them lightly; the exact amount can vary depending on your taste preference.
- Toss the vegetables gently to ensure they are evenly coated with the dressing.
- Sprinkle everything bagel seasoning generously over the mixture and stir again to distribute the seasoning evenly. You can adjust the amount of seasoning according to how flavorful you like your salad.
- Salad can be served immediately, or you can cover and refrigerate it until it's time to serve. If serving later, give a good stir prior to eating.
Notes
Tip: Add chopped tomatoes, chickpeas, or chopped red onions.
Slicing the Cucumbers:
- Wash and Dry: Start by thoroughly washing the cucumbers and then drying.
- Trim Ends: Trim the ends of each cucumber.
- Use a Sharp Knife: Carefully slice the cucumber lengthwise into thin rounds.
- Wash and Dry: Like with cucumbers, start by washing the bell peppers. Dry them to remove any excess water.
- Remove the Top, Bottom, and Seeds: Slice off the top and bottom of the bell pepper. Remove the core and seeds.
- Cut into Flattened Panels: Slice down one side of the pepper to open it into a flat panel.
- Slice and Dice: Lay the flat panel skin side down on the cutting board. Slice into strips and then crosswise into cubes.
Nutrition
Serving: 1cup | Calories: 156kcal