Posts Tagged ‘Peppers in salad’

Sunshine Summer Salad

Thursday, June 25th, 2015

Our friends went on a trip to France  via Philadelphia airport. They drove in from Central PA, where I used to live, left their car here & we took them to the airport. My refrigerator become the repository of the fruits & veggies from their fridge and I acquired a very large yellow bell pepper and an equally large orange one, so I conjured up this salad to use them to their fullest beauty, raw in a salad. If at all possible, buy organic peppers, because they are on EWG’s Dirty Dozen list.

I used a platter that is reminiscent of my trip to Portugal, where much of the pottery used the colors of the sky, sun, and water.

Utensils: large bowl for tossing veggies, large platter for serving, cutting board and knife
Prep. Time: 10-15 minutes 
Cooking Time: None!
Categories: Vegan, gluten & sugar free (*If you add cheese, it will no longer be vegan)


one large yellow bell pepper, washed, stem & seeds removed, white membrane removed after cutting in half
one large orange pepper, same directions as above
one leek, mostly white part, washed and sliced
one stalk fennel, white section sliced thinly  (optional)
1/2 large, ripe avocado or one small, peeled and sliced and then cubed or diced
1-2 tablespoons sesame or olive oil
juice of 1/2 lemon or lime
salt & pepper to taste
sunflower seeds


1. Take washed and deseeded peppers and cut into long, thin strips and then in half or thirds crosswise. Place in bowl.
2. Slice leek (and fennel if using) and add to bowl. Then add  peeled, sliced and diced avocado.
3. Add oil, lime or lemon juice, salt and pepper and toss well in large bowl. Transfer to serving platter.
4. Place the sprouts around the rim of the platter and sprinkle sunflower seeds on top. Serve immediately.

Serves 4-6, depending on what else is on your menu. *To make this an entree, add a source of protein such as feta cheese, cubes of tofu, or nuts.