Wednesday, August 29, 2012

Refreshing Tomato, Cucumber, and Bell Pepper Salad

Tomato, Cucumber, and Bell Pepper Salad
Whenever I go home to visit, my mom sends back back with a bag full of fresh picked produce. There is something about a salad made of fresh-picked produce that just makes it tastier than your average salad. I wanted to enjoy to celebrate each of the vegetables and fruit and I think this dish allows each ingredient to both shine as well as compliment each other. Not to mention, it is incredibly easy to make!

This recipe can either make 4 portions as a side dish or 2 portions if you really like salad!

Tomato, Cucumber, and Bell Pepper Salad - Serves 4


1 large cucumber (peeled, deseeded and diced)
3 small tomatoes - larger than a golf ball but smaller than a baseball (deseeded and diced/sliced)
1 large scallion (diced)
1 baby red bell pepper (diced)
3 tbsp rice vinegar
.5 tsp toasted sesame oil
1 tsp garlic powder
chili oil
pink sea salt (or your favorite salt)

In a large bowl, toss cucumber, tomatoes, scallion and bell pepper. Set aside.

In a small bowl, whisk vinegar, sesame oil, garlic powder. Add chili oil to taste (I used 5 dashes so there is a small but noticeable kick) as well as salt and pepper to taste.

Toss dressing with vegetables, cover, and refrigerate. You can serve right away however I like to let the dish sit for about 30 minutes to let all the flavors come together.

Nutritional Information (using to calculate it) for full recipe: 153 calories, 22 grams of carbs, 2 grams of fat, 6 grams of protein and 6 grams of fiber

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