Mini bell pepper salad: vegan

 

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.

Rating: 3 out of 5.

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.

 

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