Description
A vibrant and refreshing Tricolor Bell Pepper Salad drizzled in a zesty dressing, perfect for any meal.
Ingredients
Scale
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon garlic powder
Instructions
- Wash the bell peppers under cold water to eliminate any dirt or residues.
- Slice off the tops and bottoms of each bell pepper, and cut down the side to remove seeds and membranes.
- Cut the bell peppers into thin, uniform strips.
- Place the sliced peppers into a large mixing bowl. Drizzle with olive oil and lemon juice, then sprinkle with salt and black pepper. Toss to coat evenly.
- Add chopped parsley, balsamic vinegar, and garlic powder, and toss again until well combined.
- Taste and adjust the seasoning if necessary.
- Cover the bowl and refrigerate for at least 10 minutes to let the flavors marry.
- Before serving, give the salad one last toss and enjoy!
Notes
Make-ahead tip: Prepare a few hours in advance and toss gently before serving to retain crispness. Consider roasting bell peppers for a warm option.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg