Three Pepper Salad

Hello my friends. I hope you’re enjoying to warmer weather ~ feels like summertime is really here. And I bet you’ve started to eat more lighter meals with lots of fresh veggies and flavours. What I wanted to share with you today is a super – quick, super – easy summery salad : it’s the Three Pepper Salad.

 

THREE PEPPER SALAD

gluten-free, vegan
keeps well so it’s great for summer picnics

3 main ingredients : sweet peppers, zucchinis, slivered almonds (+ dressing)

Ingredients :

• 3 multi-coloured peppers : yellow, orange and red
• 2 small zucchinis
• 1/2 cup of slivered almonds
• fresh or dried herbs such as oregano or basil
• pinch of sea salt and pepper
• extra virgin olive oil
• 1/2 lemon

 

Directions:

Cut all the peppers and zucchini very thinly in long strips. You can use a mandolin for this if you have one. Set aside. To make the dressing: In a medium bowl for your salad, drizzle in a generous amount of extra virgin olive oil, add the dried herbs and pepper, and the fresh juice of 1/2 lemon. Combine together and add in the cut up peppers, zucchini and almonds.

It’s a salad that actually needs to sit for a bit to allow the oil and herbs to infuse and soften the vegetables.

That’s why it’s a great picnic side dish or great for taking to work. We love it as a summer barbecue salad because it even gets better as it sits for a bit in the bowl as the ingredients soften up. 

This is one of those simple dishes that is so versatile, has a great flavour and lots of freshness and crunch! I liked it served over lentils for a quick lunch. Another time, I made this for dinner and served it with rice and pan-seared wild smoked salmon! She still talks about how great this dish was ;)