Ingredients
Equipment
Method
Preparation Steps
- Rinse and dry cucumbers and bell peppers thoroughly under cold water.
- Trim cucumbers and slice into uniform rounds, about ¼ inch thick.
- Remove stems and seeds from bell peppers, cut into strips or bite-sized pieces.
- Slice half a red onion into fine half-moons and soak in ice water if desired.
- Whisk together olive oil, apple cider vinegar, lemon juice, honey, salt, and pepper.
- Pour dressing over cucumbers, bell peppers, and onion; toss gently to coat.
- Chop fresh dill and sprinkle over salad; toss again.
- Cover and refrigerate for at least 15 minutes before serving.
- Serve chilled, garnished as desired.
Nutrition
Notes
Customize this salad with any colorful vegetables you have on hand. Perfect for gatherings or as a light meal.
