Description
A refreshing and colorful cucumber sweet pepper salad featuring thinly sliced cucumbers, red, yellow, and orange bell peppers, complemented by a tangy and slightly sweet dressing made with olive oil, apple cider vinegar, lemon juice, and honey, garnished with fresh dill. This light and vibrant salad is perfect as a side dish or a light main course, ready in just 15 minutes.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Combine Vegetables: In a large bowl, mix the thinly sliced cucumbers, red, yellow, and orange bell peppers, and red onion until well distributed.
- Prepare Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, and honey until the mixture is smooth and emulsified.
- Toss with Dressing: Pour the dressing over the mixed vegetables, add the chopped fresh dill, and toss gently until all ingredients are evenly coated with the dressing.
- Season: Add salt and freshly ground black pepper to taste, adjusting to your preference.
- Chill: Refrigerate the salad for at least 15 minutes to allow the flavors to meld and the salad to cool thoroughly.
- Serve: Enjoy the chilled cucumber sweet pepper salad as a refreshing side dish or a light, healthy main course.
Notes
- For an extra crunch, add some chopped celery or radishes.
- To make it vegan, ensure that the honey is substituted with maple syrup or agave nectar.
- This salad is best served chilled but can be stored in the refrigerator for up to 2 days.
- Adjust the honey quantity according to your desired sweetness level.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
