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This salad is a very quick and delicious side salad (as long as you have a mandoline) that is refreshing but still filling. That, and the color is a nice contrast on a plate that can be otherwise bland.
We threw this together to go alongside some baked trout, and it was a nice balance. Feel free to add some other spices in to mix and match your favorite entrees.
Ingredients
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
2-3 stalks of celery
1/4 of a red onion
3/4 tablespoon coconut vinegar
3/4 tablespoon extra virgin olive oil
Salt and pepper to taste
1 Tbsp minced garlic
Method
Slice the peppers, celery stalks, and the onion thinly using a mandoline. After this, I used a knife to quarter the slices so that the salad would be manageable with a fork.
Mix the sliced items and the rest of your ingredients in a large bowl. I used a slightly larger tupperware bowl so I could just put on the lid and shake vigorously–mixing is lame.
Mix your olive oil, coconut vinegar, salt, pepper, and garlic in a small bowl to create your dressing.
Allow the salad to rest for at least 15 minutes. (The longer it can rest, the better the flavors will blend.)
Serve and enjoy!
that paleo couple 