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–+ servings
Bell Pepper Salad

Delicious Bell Pepper Salad with Zesty Lemon-Dill Dressing

Enjoy a vibrant Bell Pepper Salad that's low-carb and gluten-free, featuring colorful mini bell peppers and zesty lemon-dill dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups mini bell peppers can substitute with various colored sweet bell peppers
  • 1 cup cherry tomatoes grape tomatoes can be used for a similar taste
  • 1 cup cucumber omit if desired
For the Dressing
  • 1/4 cup extra virgin olive oil use any quality oil if needed
  • 1/4 cup fresh lemon juice freshly squeezed is preferred
  • 2 tablespoons fresh dill can replace with parsley, basil, or cilantro
  • to taste sea salt
  • to taste black pepper

Equipment

  • mixing bowl
  • Whisk
  • knife
  • cutting board

Method
 

Preparation Steps
  1. In a small bowl, whisk together lemon juice and olive oil until emulsified and smooth. Set aside.
  2. Rinse and dry bell peppers, cherry tomatoes, and cucumber. Slice peppers and chop cucumber into cubes.
  3. Finely chop the dill and sprinkle over the vegetables. Gently fold the dill in.
  4. Pour dressing over the vegetables and season with salt and pepper. Toss gently to coat.
  5. Serve immediately for best flavor and freshness.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 6gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 160mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 950IUVitamin C: 70mgCalcium: 30mgIron: 1mg

Notes

Prepare veggies and dressing ahead but keep them separate until serving.

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