Bell Pepper Salad (Edit recipe)

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You will love how simple and refreshing this bell pepper salad is. Made with just a few wholesome ingredients, it comes together quickly and effortlessly, making it perfect for busy weeknights, casual lunches, or entertaining.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

7

Serves: 4

Ingredients

3 Bell Pepper, (one of each: red, yellow and orange)
1 Shallot, (small and, finely sliced
1 Tbsp Lemon Juice
1 Tbsp Dijon Mustard
4 Tbsp Olive Oil
1 pinch Salt and Pepper
3 pieces Basil, Fresh, mint, or oregano (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash the peppers, slice them lengthwise, and discard the seeds and light membranes. Slice into thin strips
In a bowl, mix the lemon juice, mustard, salt, and pepper until the salt is dissolved. Add the olive oil slowly as you whisk, until a cream forms.
Add the bell peppers to your bowl, add the thin shallot slivers and basil if using and give it a last stir before serving.

Notes

I always clean the bell peppers with baking soda to remove the waxy outer layer. Rinse abundantly. I never use green peppers because they are not fully mature and are harder to digest.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	126
Fat:	14 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	132 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.