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–+ servings
Cucumber Pepper Salad

Crisp Cucumber Pepper Salad for a Refreshing Light Meal

A delightful Cucumber Pepper Salad that combines fresh cucumbers and sweet peppers, perfect for a light meal.
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Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegetarian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups cucumbers firm, fresh, sliced into thin rounds
  • 1 cup sweet peppers (red, yellow, orange) sliced into thin strips
  • 1/2 medium red onion thinly sliced, optional
For the Dressing
  • 3 tablespoons olive oil substitute with avocado oil if needed
  • 2 tablespoons apple cider vinegar can use white wine vinegar as an alternative
  • 1 tablespoon fresh lemon juice freshly squeezed preferred
  • 1 teaspoon honey maple syrup can be a vegan substitute
For Garnish
  • 1 bunch fresh dill can be swapped with parsley or cilantro

Equipment

  • Mixing bowl
  • Small bowl
  • Whisk
  • Sharp knife
  • Salad tongs

Method
 

Preparation Steps
  1. Start by rinsing the cucumbers and sweet peppers under cold water. Slice the cucumbers into thin rounds and the sweet peppers into thin strips. Transfer the sliced vegetables to a large mixing bowl.
  2. In a small bowl, combine 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of freshly squeezed lemon juice, and 1 teaspoon of honey. Whisk until emulsified.
  3. Add the sliced cucumbers and sweet peppers to your large bowl. If using, add the sliced red onion. Pour the dressing over the vegetables and toss gently.
  4. Sprinkle fresh dill over the salad and mix gently to combine. Chill the salad in the refrigerator for at least 15 minutes.
  5. Serve chilled and enjoy the refreshing taste of your Cucumber Sweet Pepper Salad.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 40mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. Avoid freezing to maintain texture.

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