Ingredients:
1 bag of mini bell peppers
1 mango cut into square pieces
1 1/2 c grape tomatoes cut in halves
1/4 onion chopped
1/2 green cabbage cut into bite size pieces
1 cucumber cut in slices
1/2 avocado cut in square pieces
juice of one lemon
1 1/2 tbsp maple syrup (or honey for vegetarians)
salt and pepper to taste
Directions:
Wash peppers, remove stem area and seeds and cut into bite size pieces. Place all of the fruits and vegetables in a large mixing bowl.
Stir together lemon juice, maple syrup or honey, salt, and pepper.
Drizzle over salad, mix and serve.
Serves 2: 297 calories per serving, 594 total calories for the whole salad.
This is a variation of a dish from Forks over Knives magazine Summer 2020. In their recipe they stuff the peppers with all the other ingredients.
That just seemed like too much work, and I decided to just cut up everything. It is a very healthful salad and it is tasty, but i felt the peppers were too chewy. When I do this again I will first sauté the peppers in a tbsp of olive oil (that will add 60 calories to each serving) and then add them to the salad.
I also made the mistake of adding some dill, which I am eliminating from the recipe. It was too overpowering for the delicate flavors.
Drawn to Food 