Description
A vibrant and refreshing cucumber sweet pepper salad featuring crisp cucumbers and colorful bell peppers tossed in a tangy honey-lemon vinaigrette and fresh dill. Perfect as a light side dish or a crisp, healthy snack.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Combine Vegetables: In a large bowl, mix the thinly sliced cucumbers, red, yellow, and orange bell peppers, and red onion until evenly distributed.
- Prepare Dressing: Whisk together olive oil, apple cider vinegar, lemon juice, and honey in a small bowl until the mixture is smooth and emulsified.
- Toss Salad: Pour the prepared dressing over the vegetable mixture and add the chopped fresh dill. Toss gently but thoroughly until all ingredients are well coated with the dressing.
- Season: Add salt and pepper to taste, adjusting seasoning to your preference to enhance the salad’s flavor.
- Chill: Refrigerate the salad for at least 15 minutes to allow the flavors to meld and the salad to chill before serving.
- Serve: Enjoy the salad chilled as a refreshing side dish or a light main course on warm days.
Notes
- For extra crunch, add thinly sliced radishes or celery.
- To make it vegan, ensure the honey is substituted with agave syrup or maple syrup.
- This salad is best consumed within 1-2 days for optimal freshness.
- Adjust vinegar and lemon juice quantities according to your taste preference for acidity.
