Bell Pepper Salad

This Bell Pepper Salad is colorful and fresh. It’s a great side dish to compliment breakfast, lunch, or dinner dishes. WFPBNO and Gluten Free.

We love having a salad side dish with most meals, it brings flavor and freshness to the recipe. For this recipe, we use red, orange, and yellow bell peppers. They’re sweet peppers, unlike green peppers. It’s similar to our Israeli Salad but doesn’t contain tomatoes, onions, cucumbers or oil. You can either make this using chopped or sliced bell peppers.

It’s a very light cold salad, but if you wanted you could add some olive oil to the dressing if you’re not oil-free. This is also a salt-free recipe, any sodium would be from the fresh produce used.

Making it without the onions makes it a bit more palatable for kids who do not like raw onions in a salad. This is a raw bell pepper salad, there’s no cooking required. The lemon juice will slightly break down the peppers so we recommend eating with 2-3 days. 

HOW TO MAKE PEPPER SALAD 

Slice and chop the peppers or you could also slice them and not chop them up into pieces. If so we’d recommend doing thin slices.

Chop the parsley and juice 1 lemon.

Place the chopped up bell peppers into a large mixing bowl and then add in the parsley and lemon juice.

Give it a toss to combine and then serve as desired.

CAN YOU MAKE THIS BELL PEPPER SALAD IN ADVANCE?

Absolutely. The peppers will break down a little from the lemon juice so you could do that right before serving if you don’t want them to be a little watery. We like the extra juice created to toss over salads like a dressing with the peppers.

SERVING SUGGESTIONS:

We like enjoying this Bell Pepper Salad with hummus, pita, and falafels, or even with a big salad bowl. It can be easily served with most meals.

MORE FRESH SALAD RECIPES:

• Cucumber Tomato Salad with Homemade Italian Dressing
• Cucumber Salad
• Israeli Salad
• Shirazi Salad with Fresh Mint (Persian Cucumber Tomato Salad)
• Shopska Salad
• Strawberry Cucumber Salad

Bell Pepper Salad

Author: Courtney

This Bell Pepper Salad is colorful and fresh. It's a great side dish to compliment breakfast, lunch, or dinner dishes.

5 from 2 votes

(click stars to vote)

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Prep Time: 5 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 5 minutes minutes

Servings: 4

Calories: 61kcal

Course: Side Dish

Cuisine: Middle Eastern

Keyword: bell pepper salad

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Ingredients

• 2 orange bell peppers
• 2 red bell peppers
• 2 yellow bell peppers
• 1/2-1 tablespoon parsley
• 1/2-1 tablespoon cilantro
• 1 lemon juiced

Instructions

• Slice and chop the peppers up and then place them into a large bowl.
• Chop the parsley and cilantro and juice 1 lemon, place into the bowl with peppers.
• Toss to combine and serve as desired.

Notes

This salad is oil-free, but you could add 1/2-1 tablespoon of extra virgin olive oil if preferred to give more of a dressing.

Nutrition

Nutrition Facts

Bell Pepper Salad

Amount per Serving

Calories

61

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Sodium

 

7

mg

0

%

Potassium

 

414

mg

12

%

Carbohydrates

 

13

g

4

%

Fiber

 

4

g

17

%

Sugar

 

6

g

7

%

Protein

 

2

g

4

%

Vitamin A

 

3887

IU

78

%

Vitamin C

 

276

mg

335

%

Calcium

 

22

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

full nutrition disclaimer

The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

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