Cucumber Pepper Salad (Printable Version)
# What You'll Need:
→ Vegetables
01 -
1/4 cup red onion, sliced thin
02 -
1 orange bell pepper, cut into thin slices
03 -
1 yellow bell pepper, sliced up thin
04 -
1 red bell pepper, cut thin
05 -
2 big cucumbers, sliced up thin
→ Herbs
06 -
1/4 cup finely chopped fresh dill
→ Dressing
07 -
Salt, sprinkle on to your liking
08 -
Black pepper, as much as you want
09 -
1 teaspoon honey
10 -
1 tablespoon squeezed lemon juice
11 -
2 tablespoons apple cider vinegar
12 -
3 tablespoons olive oil
# How to Make It:
01 -
Just cover up your salad and pop it in the fridge for 15 minutes or longer to boost the flavor blend. Eat cold—works great as your main or the side.
02 -
Toss in the fresh chopped dill and mix until everything’s got a bit. Shake on some salt and black pepper, however much you like.
03 -
Drizzle your dressing over the bowl of colorful veggies.
04 -
Grab a small bowl and stir together the olive oil, apple cider vinegar, the honey, and lemon juice until it looks smooth.
05 -
Slice up the cucumbers, cut all the bell peppers and that red onion nice and thin, then dump it all in a big bowl.
# Additional Tips:
01 -
For more crunch, sprinkle on some seeds or nuts just before eating.
02 -
Let it chill in the fridge for a few hours ahead of time—makes the taste even bigger.
03 -
No dill handy? Swap in basil or parsley if that’s what you’ve got.