Mediterranean Sesame Mini Peppers Salad
Follow this vegan and gluten-free Mediterranean Sesame Mini Peppers Salad to create a crispy, refreshing and delicious salad. Blend aesthetically sliced multicolored mini peppers. Add sesame seeds and choice spices and flavorings. The end result: a unique Mediterranean salad that is a great appetizer or side dish.
Equipment
- Nonstick Frying Pan (for toasting the sesame seeds)
- Cutting Board
- Large Bowl (for mixing the salad)
- Small Bowl (for mixing the dressing)
Ingredients
- 6 tablespoons Sesame Seeds
- 1 cup Red Onions (1 medium size - measured after diced into small cubes)
- ½ teaspoon Salt (adjust the to taste or health requirements)
- 5 cups Multicolored Mini Bell Peppers (approximately 30 mini peppers - depending on the size)
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Fresh Lemon Rind
- 1 tablespoon Apple Cider Vinegar
- 3 tablespoons Olive Oil
- ¼ teaspoon Ground Black Pepper
Instructions
- Gather the ingredients.
- In a nonstick frying pan, toast the sesame seeds until golden. Set aside.
- Peel, wash and dice the red onions. Place them into a large bowl.
- Mix the diced onions with ½ teaspoon salt. Set aside.
- Wash the mini peppers. Thinly slice them into circles.
- Remove and rinse the seeds away from the pepper circles. Drain well.
- Place the drained peppers into the large bowl on top of the onions.
- Mix the fresh lemon juice, lemon rind, apple cider vinegar, olive oil, and ground black pepper in a small bowl until well blended.
- Pour the dressing onto the salad.
- Gently toss until well distributed.
- Add the pre-prepared toasted sesame seeds and gently mix.
Notes
Note: Multicolored mini bell peppers create an aesthetic and unique salad. If, however they are unavailable, you can substitute with different colored bell peppers. Instead of circles, slice the peppers thinly into small strips.