Crisp Cucumber Pepper Salad: A Zesty Summer Delight

This refreshing Cucumber Pepper Salad is a quick, vibrant dish that brightens your table and is perfect for summer gatherings.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Cucumbers thinly sliced
1 cup Bell Peppers mixed colors, diced
1/2 cup Red Onion thinly sliced

For the Dressing

1/4 cup Extra Virgin Olive Oil or avocado oil
2 tablespoons Apple Cider Vinegar or balsamic vinegar
to taste Salt
to taste Black Pepper

Equipment

mixing bowl
whisk
Knife

Method

Prep and Combine

Wash the cucumbers and bell peppers thoroughly. Slice cucumbers and cut bell peppers into bite-sized pieces. Set aside in a large bowl.
Add thinly sliced red onion to the bowl with cucumbers and bell peppers. Toss gently to combine.

Make and Add Dressing

In a separate bowl, whisk together olive oil and apple cider vinegar. Season with salt and pepper to taste.
Pour the dressing over the vegetable mixture and toss gently to coat.

Chill and Serve

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
Give the salad a gentle toss before serving and enjoy!

Nutrition

Serving: 1cupCalories: 90kcalCarbohydrates: 6gProtein: 1gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 100mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 30mgIron: 1mg

Notes

Use the freshest ingredients for best flavor. For added texture, consider incorporating cherry tomatoes or avocado.

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