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–+ servings
Cucumber Sweet Pepper Salad

Cucumber Sweet Pepper Salad: A Refreshing Summer Delight

This Cucumber Sweet Pepper Salad is a vibrant, gluten-free dish perfect for summer picnics and barbecues, featuring crisp cucumbers and sweet bell peppers in a zesty dressing.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumbers washed and chopped into bite-sized pieces
  • 1 cup Sweet Bell Peppers chopped into bite-sized pieces
  • 1/2 cup Red Onion finely chopped
  • 1/4 cup Parsley roughly chopped
For the Dressing
  • 1/4 cup Olive Oil can substitute with avocado oil
  • 1 large Lemon Juice freshly squeezed
  • to taste Salt
  • to taste Pepper

Equipment

  • Mixing Bowl
  • whisk
  • Knife
  • Cutting board

Method
 

Preparation
  1. Wash the cucumbers under cold water, then chop them into bite-sized pieces.
  2. Rinse and slice the sweet bell peppers into similarly sized chunks.
  3. Finely chop the red onion and roughly chop the parsley.
  4. Aim for uniform pieces for even flavor throughout the salad.
Make the Dressing
  1. In a small bowl, whisk together olive oil and the juice of one freshly squeezed lemon.
  2. Add salt and pepper to taste, and blend until smooth and slightly emulsified.
Combine Ingredients
  1. In a large mixing bowl, add chopped cucumbers, sweet bell peppers, red onion, and parsley.
  2. Pour the dressing over the salad and gently toss to coat all ingredients.
Chill and Serve
  1. Cover and refrigerate the salad for at least 30 minutes.
  2. Toss gently before serving to reintegrate the dressing.
  3. Serve into bowls or a large platter and enjoy immediately.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 10gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 50mgCalcium: 20mgIron: 1mg

Notes

For optimal freshness, consume within 3 days. Store in an airtight container and consider separating the dressing until serving to avoid sogginess.

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