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Home » Salad

Bell Pepper Salad Recipe

Published: Jul 9, 2021 by Brooke · This post may contain affiliate links, which can earn us a commission.

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It's summer, so beat the heat by not using your stove. Make this large colorful bell pepper salad for supper instead.  It's easy, tasty, and super healthy!

On a low carb diet? You'll definitely want to try our tomato olive salad and our Silician tuna salad. They both have less than 5 grams of carbs per serving.

white bowl of bell pepper salad
Jump to:
  • Ingredients
  • Questions
  • How to Make
  • Variations
  • Pro Tips
  • Recipe
  • Comments

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Ingredients

For this recipe, you'll be able to find all the ingredients year round at your local grocery store, but in the summer, you'll be able to find some of the produce at your local farmer's market.

  • Sweet Bell Peppers: Use all three colors (red, yellow, and orange) for the best presentation. Stay away from green bell peppers though, as they aren't sweet enough.
  • Cucumbers: Use a long English cucumber that is thinly sliced.
  • Aromatics: Use roughly a third of a small red onion and 2 large cloves of fresh garlic.
  • Fresh Herbs: Use fresh chives and fresh mint. Make sure to chop them just before using for maximum freshness.
  • Spices: Finely ground sea salt and freshly ground black pepper is all the seasoning that is needed.
  • Sweetener: A small amount of white granulated sugar is used in the dressing, but feel free to substitute with the sweetener of your choice.
  • Acid: Freshly squeezed lemon juice from two large lemons will make the base for the dressing.

Questions

Are bell peppers good for weight loss?

Yes, eating bell peppers along with other healthy fresh vegetables like cucumbers and tomatoes will assist you with your weight loss goals by helping to satisfy your hunger without adding too many calories. They're full of water and vitamins, too.

How do you cut peppers for salad?

Start by rinsing the bell peppers and drying them off with a clean towel. Use a sharp chef's knife to slice off ¼ inch from the top and bottom of the pepper. Next,cut it in half from top to bottom to get two halves. Remove the membranes and seedsusing the knife or a grapefruit spoon and discard them. Then, slice into thin strips.

Which bell pepper has the most flavor?

Red peppers are the sweetest and the juiciest. It also seems to be the easiest to find at the grocery store, right after the green bell pepper.

What can I do with a bunch of bell peppers?

When it's summertime and bell peppers are in abundance, it's a good idea to find different ways to use up all the produce from your garden. Salads, fajita veggies, and roasted bell peppers with Italian sausage are all wonderful ways to put your bell peppers to use.

How to Make

Gather all the ingredients.

Prep everything ahead of time.  Slice the red onion, cucumber and bell peppers.   Chop the mint, chives, and mince the garlic.

glass bowls filled with sliced veggies for the salad

Here's what you'll need for the dressing.

glass bowls of ingredients for bell pepper salad dressing

To make the dressing, whisk together the lemon juice, sugar, spices, and minced garlic.

person whisking the salad dressing in a small bowl

You'll have ¼ cup of dressing. If you're not serving the salad right away, make sure to store the dressing separately.

a quarter cup of dressing in a glass measuring cup

Once all the ingredients for the salad are prepped, place them in a large bowl. Add the fresh chives and mint just before tossing. As the mint can turn brown if chopped and add ed to the salad too early.

person holding a tray of chopped mint and sliced chives

Toss all the veggies together with some salad tongs.

person tossing the bell pepper salad

Serve immediately with dressing or cover and place in the fridge for up to 30 minutes.

If you need to make this the night before, keep the dressing and fresh herbs separate.

person pouring the dressing on the bell pepper salad

What's stopping you from making this tonight?  Grab up your fresh veggies and a chef's knife and get chopping!

white bowl of bell pepper salad with two forks

Variations

  • Need cheese?  Add ½ cup cubed feta cheese right before serving.
  • Want this spicy? Add 1 fresh chopped jalapeño pepper.
  • Want to soften the bite of the red onion? Deflame it in red wine vinegar, cold water, salt, and sugar for 10 minutes.
  • Need protein? Add white albacore tuna, chickpeas, or white beans.
  • Want to add a grain? Serve with cooked quinoa.
  • Want other fresh herbs? Try fresh dill and flatleaf Italian parsley.

Pro Tips

  • The cucumbers will go from crunchy to mushy if they sit too long with the dressing. You'll want them to still have some bite.
  • Use freshly squeezed lemon juice (not the bottled kind) for the dressing.
  • Don't substitute the English cucumbers for other kinds of cucumbers.
  • This tastes great stuffed into pita bread or paired with grilled chicken and fish.

More low carb salad recipes you'll love:

  • Copycat Kale Crunch
  • French Grated Carrot
  • Cactus Salad
  • Lemon Kale Caesar
  • Broccoli Salad

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Follow us on Pinterest, Instagram, YouTube, Twitter, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated.

Recipe

white bowl of bell pepper salad

Low Carb Bell Pepper Salad

Low carb bell pepper salad is a super healthy side dish or vegan main course that the whole family will love.  Red, yellow, and orange peppers, cucumbers, onion, herbs, and a homemade dressing make this easy salad full of color, flavor, and nutrients.  It’s a perfect addition to a clean eating meal for weight loss!
3.5 from 26 votes
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Course: Salad
Cuisine: American
Keyword: bell pepper, low carb salad
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 4 cups
Calories: 60kcal
Author: Brooke

Ingredients
 

For the Salad

  • 1 large orange bell pepper, thinly sliced in 2 inch lengths
  • 1 large red bell pepper, thinly sliced in 2 inch lengths
  • 1 large yellow bell pepper, thinly sliced in 2 inch lengths
  • ½ English cucumber, thinly sliced
  • ⅓ large red onion, thinly sliced
  • ⅓ cup fresh mint, chopped
  • ¼ cup fresh chives, cut in ½ inch lengths

For the Dressing

  • ⅓ cup freshly squeezed lemon juice, from 2 lemons
  • 1 teaspoon minced garlic
  • ½ teaspoon granulated sugar
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • In a medium bowl, whisk together the lemon juice, garlic, salt, pepper, and sugar until well blended.
  • In a large bowl, combine the bell peppers, cucumber, red onion, chives, and mint.
  • Pour the dressing over the vegetables and toss with tongs to combine.  Serve immediately, or cover and refrigerate for up to 30 minutes then serve.  You'll want the cucumbers and bell peppers to still be crunchy.

Notes

  • The cucumbers will go from crunchy to mushy if they sit too long with the dressing. You'll want them to still have some bite.
  • Use freshly squeezed lemon juice, not the bottled kind, for the dressing.  We love using a citrus reamer to squeeze lemons.  Using freshly minced garlic tastes better, too--and using a garlic press saves time.
  • Don't substitute the English cucumbers for other kinds of cucumbers.
  • Tastes great stuffed into pita bread just add feta cheese and cherry tomatoes.
  • Pairs well with grilled chicken and fish.

Nutrition

Calories: 60kcal (3%)Carbohydrates: 13g (4%)Protein: 2g (4%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 302mg (13%)Potassium: 401mg (11%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 2970IU (59%)Vitamin C: 202mg (245%)Calcium: 33mg (3%)Iron: 1mg (6%)

This post was originally published on June 15, 2018.

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Reader Interactions

Comments

  1. Arleen

    September 26, 2022 at 3:37 pm

    Thank you so much for this recipe! I took it to a "taco night" gathering and it was just the right flavor to add to the tacos. I will be using it again.

    Reply
    • Emma

      September 27, 2022 at 6:22 am

      Thank you, Arleen! I'm so glad that you enjoyed the salad so much!

      Reply
  2. Connie Dangelser

    April 24, 2022 at 12:13 am

    5 stars
    Took this salad to a Taco Party!! People were asking me to share the recipe! That's a compliment in itself!!

    Reply
    • Emma

      April 24, 2022 at 7:40 am

      Connie, we are so glad this recipe was a hit for you at your event! Thanks for sharing.

      Reply
  3. Beth

    October 15, 2019 at 4:26 pm

    5 stars
    This salad is very crunchy. I love all the veggies!

    Reply
    • Emma

      October 15, 2019 at 5:48 pm

      Me too, Beth!

      Reply

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Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food for your family. Increase your kitchen confidence with our tempting recipes, instructional photos, and helpful tips and facts.

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