Description
A refreshing and colorful Cucumber Sweet Pepper Salad combining thinly sliced cucumbers and vibrant bell peppers tossed in a tangy honey-lemon dressing with fresh dill. Perfect as a light, healthy side dish or a crisp main course ready in just 15 minutes.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Combine Vegetables: In a large bowl, mix together the thinly sliced cucumbers, red bell pepper, yellow bell pepper, orange bell pepper, and red onion until evenly combined.
- Prepare Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, and honey until the mixture is smooth and well blended.
- Toss with Dressing: Pour the prepared dressing over the mixed vegetables, add the chopped fresh dill, and toss thoroughly until all the pieces are well coated with dressing.
- Season: Add salt and pepper to taste, ensuring the salad is seasoned to your preference.
- Chill: Cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld and the ingredients to chill.
- Serve: Once chilled, serve the salad as a refreshing side dish or a light main course. Enjoy!
Notes
- For extra crunch, you can add a handful of toasted nuts or seeds.
- The salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Adjust the honey quantity according to your desired sweetness.
- Use vinegar and lemon juice according to taste; you can substitute apple cider vinegar with white wine vinegar.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
