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Cucumber and Sweet Pepper Salad

A refreshing and colorful salad made with crisp cucumbers and sweet bell peppers, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large cucumbers, preferably organic
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped can substitute with cilantro
  • 1 medium lemon, juiced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Method
 

Preparation
  1. Start by washing your cucumbers and bell peppers thoroughly. Optionally, peel the cucumbers for a milder taste.
  2. Cut the cucumbers into bite-sized pieces and the bell peppers and red onion into small pieces.
  3. In a large mixing bowl, combine the cucumbers, diced bell peppers, chopped onion, and parsley.
  4. In a small bowl, whisk together the lemon juice and olive oil, then pour it over the salad mix.
  5. Sprinkle with salt and pepper to taste and gently toss everything until well combined.
  6. For the best flavor, let the salad sit in the fridge for about 10 minutes before serving, although this step is optional.
  7. Serve the salad in a beautiful bowl and garnish with additional parsley, if desired.

Notes

Feel free to customize the salad with different vegetables, add protein, or swap dressings for different flavors. Best enjoyed fresh but can be stored in an airtight container for up to two days.