HOW CAN I ADD MORE PROTEIN TO THIS SALAD

A handful of edamame beans or beans of your choice. Cooked chicken, beef, fish, or tofu.

CAN I EAT THE BELL PEPPERS RAW?

Yes, you can absolutely eat the bell peppers raw in this salad! If you prefer a crisp, fresh texture, simply slice them thinly and toss them with the cucumber and dressing. The raw peppers bring a bright crunch that works just as well.

BELL PEPPER AND CUCUMBER SALAD (VEGAN!)

Description

This roasted bell pepper and cucumber salad is refreshing, flavorful, and oh-so-easy to make. With the sweetness of roasted peppers, the crunch of fresh cucumber, and a zesty homemade dressing, this dish is perfect as a light lunch, side salad, or even a snack.

Ingredients

Scale

3 red bell peppers

a good drizzle of extra virgin olive oil

salt and pepper to taste

1 large cucumber

FOR THE DRESSING

1/4 cup extra virgin olive oil

1/4 cup fresh lemon juice

1 small garlic clove, grated

1 teaspoon Dijon mustard

1/2 teaspoon maple syrup (or honey if not vegan)

1/4 teaspoon salt

ground black pepper

fresh thyme (optional)

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Instructions

Roast the Bell Peppers:
Preheat your oven to 400°F (200°C).
Slice the bell peppers into quarters, remove the seeds, and place them on a baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper.
Roast for about 20 minutes until the edges are slightly charred and the peppers are tender. Remove from the oven and allow to cool completely.
Slice the cucumber how you prefer.
MAKE THE DRESSING
In a small bowl, whisk together lemon juice, grated garlic, Dijon mustard, salt, black pepper, maple syrup (or honey), olive oil, and thyme.
ASSEMBLE THE SALAD
In a large salad bowl, combine the cool, roasted peppers and cucumber slices.
Drizzle the dressing over the salad and toss gently to coat.
Garnish with extra thyme or a sprinkle of freshly cracked black pepper. Serve immediately or refrigerate for up to 1 day.
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Notes

Roast Ahead: Roast the peppers in advance and store them in the fridge. This will save time when assembling the salad.

Let the Peppers Cool: Remove from the oven and let the bell peppers cool completely before adding them to the cucumber.

Customize the Dressing: Add a pinch of red pepper flakes for a spicy kick or swap thyme for basil.

Use High-Quality Ingredients: Since this salad relies on simple flavors, using fresh, high-quality produce and olive oil makes a big difference.

Category: Main Course, Salads, Side Dish
Method: Baking
Cuisine: American