MY TOP (similar) (similar)| NECKLACES | KNIFE | CUTTING BOARD | BOWLS | WATCH BAND
This salad/snack is a favorite of mine for so many reasons. I hesitate to call it a salad because that turns so many people away but it’s super yummy and something I’ll make up when I’m craving a quick snack and want to avoid the junk! Like my sweet potato recipe, you can cut this up in advance and have in little baggies in the fridge!
Any time you are cutting up vegetables you want a SUPER sharp knife that will make quick work of those veggies without bruising or tearing them. It will make it SO much easier!
One more thing: this salad is super anti-inflammatory and gut-friendly!
BOWL | KNIFE | CUTTING BOARD | MANDOLIN SLICER (optional)
Cucumber and Green Pepper Salad
Ingredients
- 1 large cucumber
- 1 green bell pepper
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 tablespoons red wine vinegar
Instructions
- Slice cucumber in discs no more than 1/4" thick. If smaller pieces are desired, cut the cucumber in half lengthwise first. Cut each strip every 1/4 inch to form bite-sized pieces.
- Slice off the top of the pepper. Slice the pepper in half and use your fingers or a knife to slice out the seeds and innards. Lay each half face down on the cutting board and slice the pepper into strips 1/4" in width.
- Place the cucumbers and pepper into a bowl. Pour red wine vinegar into the mixture and sprinkle salt and pepper to taste. Make sure you stir in all ingredients/seasonings thoroughly.
- Keep in fridge until ready to eat!
