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.
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
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!