This salad is a very quick and delicious side salad (as long as you have a mandoline) that is refreshing but still filling. That, and the color is a nice contrast on a plate that can be otherwise bland.
We threw this together to go alongside some baked trout, and it was a nice balance. Feel free to add some other spices in to mix and match your favorite salads. I promise to do some more experimentation with this concept this summer to beat the heat.
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper
- 2-3 stalks of celery
- 1/4 of a red onion
- 3/4 tablespoon coconut vinegar
- 3/4 tablespoon extra virgin olive oil
- Salt and pepper to taste
- Slice the peppers, celery stalks, and the onion thinly using a mandoline. After this, I used a knife to quarter the slices so that the salad would be manageable with a fork.
- Mix the sliced items and the rest of your ingredients in a large bowl. I used a slightly larger tupperware bowl so I could just put on the lid and shake vigorously--mixing is lame.
- Allow the salad to sit for at least 15 minutes. (The longer it can rest, the better the flavors will blend.) **Note: the coconut vinegar seemed incredibly strong and harsh upon adding it, but it blended nicely into the salad after some time in the refrigerator. **
- Serve and enjoy!