Ingredients
Cucumbers:
- 2 large cucumbers, thinly sliced
Bell Peppers:
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
Other Ingredients:
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Combine Vegetables: In a large bowl, mix the cucumbers, red, yellow, and orange bell peppers, and red onion.
- Prepare Dressing: Whisk together olive oil, apple cider vinegar, lemon juice, and honey in a small bowl.
- Toss with Dressing: Pour the dressing over the vegetables and add the fresh dill. Toss until well coated.
- Season: Season with salt and pepper to taste.
- Chill: Refrigerate for at least 15 minutes to allow flavors to blend.
- Serve: Enjoy chilled as a side dish or light main course.
Notes
- For added crunch, consider adding chopped nuts or seeds.
- This salad can be prepared ahead of time for convenience.
- Feel free to swap dill with other herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg