Mini Sweet Pepper and Cucumber Salad
#salad
#mini
#sweet
#pepper
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- medium English cucumbers or Persian cucumbers 1-2
- medium shallot ½
- garlic clove 1
- mini sweet peppers 8 oz
- flat-leaf parsley leaves & tender stems 1 handful
- dried oregano ½ tsp
- kosher salt ¼ tsp
- Aleppo pepper or red pepper flakes ¼ tsp
- best-quality extra virgin olive oil 1 ½ tbsp
- best-quality red wine 1-2 tbsp
📝
If you are replacing the sweet peppers with cucumbers or tomatoes, you may want to add a pinch of organic cane sugar or agave nectar to balance the vinegar’s acidity, since mini sweet peppers are naturally sweet. Use a mandoline to slice the cucumbers quickly. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: Fold in some halved cherry tomatoes along with the peppers and cucumber. For added protein, fold in some shelled edamame. Shortcut: If you didn’t meal prep the shallot and garlic, skip them.
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1Gather: medium English cucumbers or Persian cucumbers . For the shallot & garlic (from vegetable prep): medium shallot , garlic clove , mini sweet peppers , flat-leaf parsley leaves & tender stems , dried oregano , kosher salt , Aleppo pepper or red pepper flakes , best-quality extra virgin olive oil , best-quality red wine .
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2Slice the cucumber thinly into rounds (use a mandoline to do this quickly). Add to a large bowl along with the shallot, garlic, and sliced mini peppers.
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3Finely chop the parsley and set aside. (Feel free to chop more for the meal you are cooking, as needed.)
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4Sprinkle the veggies with the oregano, salt, and Aleppo pepper, if using. Toss to combine. Now, add in the olive oil and 1 tbsp of the vinegar. Toss again and taste, adding more olive oil, vinegar, Aleppo pepper if using, or salt as desired. Fold in the parsley to finish.