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
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.