Pepper and Cucumber Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Our neighbor gave us some peppers and a big cucumber and we made this. Now Dave is not a big fan of cucumber but he liked this. The dressing is very tart but went well with the combination. Original recipe from Barbecue by Christine France and Steven Wheeler. I removed some things and added other so hope you'll enjoy. Ingredients:
2 cups cucumbers, coarslely chopped (about half of a very large cucumber) |
1/2 cup sliced red onion |
1/4 yellow bell pepper, sliced |
1/4 red bell pepper, sliced |
1 small garlic clove, finely chopped |
1 medium tomato, seeded and coarsely chopped |
2 tablespoons fresh parsley, chopped |
1/2 avocado, chopped |
1 toasted whole wheat pita bread, cut into bite size pieces |
5 tablespoons lite olive oil |
2 garlic cloves, crushed |
2 large lemons, juice of |
lemon zest (optional) |
kosher salt & fresh ground pepper |
Directions:
1. Add all the salad ingredients except the avacado and toasted pita bread.
2. Mix the dressing ingredients together Season to taste with salt and pepper.
3. Just before serving add the chopped avacado and toasted pita bread.
4. Drizzle with the dressing and serve.
|
|