Pepper Salad

6 Servings
15 min

I love making quick and easy salads in the summer. Who wants to spend all day in the kitchen once the nice weather rolls around?

Plus, this is a good way to “eat the rainbow” painlessly.

As a vegan, people often ask me what I eat. Yes, I do eat salads, just like non-vegans do ( funny how people can eat a salad without labeling it as vegan, and really enjoy it), but I eat so much more!

Since most of my family are non-vegans, I like to come up with some really fun, colorful takes on salad that don’t include lettuce. It makes everyone happy: them, because they are eating a tasty salad (not thinking-vegan) and me because they are eating veggies and I don’t have to make multiple dishes!

this salad is a win-win for everyone!

This salad really uses all the best flavors of summer!

So many veggies!

Even the pickiest eaters will like this!

Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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For the salad
  • 2 green peppers, cut in strips
  • 2 orange peppers, cut in strips
  • 2 apples, cut in strips (not necessary to peel)
  • 8 medium radishes, cut in strips
  • 2 cups jicama, cut into strips
For the dressing
  • 2 Tablespoons lime juice
  • 4 Tablespoons olive oil
  • 2 teaspoons chopped mint
For the salad
Combine all ingredients in a large bowl.
Pour the dressing over the top and toss to combine. Refrigerate before serving.
For the dressing
Combine all ingredients in a small bowl and whisk to combine.
Ann - Can’t Beet Plants
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