Cucumber and Bell Pepper Salad
Cucumber and bell pepper salad is crisp, vibrant, & refreshing with a zingy, sweet, and savory ginger dressing. An easy 5-minute salad loaded with color, flavor, and nutrients!
Servings: 4 to 6
Calories: 165kcal
Equipment
Ingredients
- ½ cup of homemade or store-bought ginger dressing
- 2 large cucumbers, thinly sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 orange bell pepper, diced
- ½ cup of parsley, chopped
- 1 avocado, diced
Instructions
- If you’re using a homemade dressing, prepare and set aside.
- In a large bowl, add the thinly sliced cucumbers, bell peppers, and parsley. Add half of the dressing and mix well.
- Place the bowl in the refrigerator for at least 20 minutes.
- When ready to serve, toss, taste, and add more dressing if needed. Add the avocado if using and gently mix.
- Serve cold.
Notes
- For seedy cucumbers: Slice in half, scoop out the seeds with a spoon, then chop – to avoid watery cucumber and pepper salad.
- For the sweetest salad: Avoid green bell peppers, which have a bitter flavor.
- To further prevent sogginess: Only add the dressing before serving if you plan to store the bell pepper and cucumber salad for several days.
- Leave it to marinate: That way, the flavors have time to meld. 20-30 minutes works well.
Nutrition
Calories: 165kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 14mg | Potassium: 653mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2.779IU | Vitamin C: 120mg | Calcium: 43mg | Iron: 1mg
