Bell Pepper Salad Recipe
This simple bell pepper salad is easy to make with fresh oranges bringing balance to sweet, crunchy mini bell peppers. Chopped fresh parsley and green onions lends a bit of brightness to the salad, too.
Servings: 4 servings
Calories: 219kcal
Equipment
- Large Mixing Bowl
Ingredients
- 1 ½ pounds mini bell peppers (cored, seeded, and sliced into thin strips)
- 2 medium oranges (cut into supremes)
- ½ medium red onion (sliced thin)
- 6 green onions (sliced thin)
- ½ cup chopped flat-leaf parsley
- ½ teaspoon fine sea salt
- ¼ teaspoon coarsely ground pink peppercorns (optional)
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
Instructions
- Gently toss the bell peppers, oranges, red onion, green onions, and parsley into a large mixing bowl. Sprinkle the salad with salt and pink pepper, if using, and then let it sit at room temperature for about 10 minutes.
- Drizzle the olive oil and lemon juice over the salad, and then serve. Store any leftovers in a tightly sealed container in the fridge for up to 3 days.
Nutrition
Calories: 219kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 305mg | Potassium: 598mg | Fiber: 6g | Sugar: 15g | Vitamin A: 6286IU | Vitamin C: 269mg | Calcium: 66mg | Iron: 2mg
