Zesty Orange Bell Pepper Salad with Lemon Balm Dressing

Orange and Capsicum Salad With Lemon Balm Dressing

Overview

This refreshing Orange and Capsicum Salad with Lemon Balm Dressing is a vibrant addition to any meal, combining the zesty sweetness of oranges with the crisp, slightly tangy flavor of red capsicum (bell peppers). Topped with a fragrant lemon balm dressing, this salad is perfect for spring or summer gatherings and potlucks. It requires minimal preparation time and no cooking, making it an easy and quick choice for busy days.

Recipe Details

• Cook Time: Not specified
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: Not specified

Ingredients

• 2 red capsicums (bell peppers), thinly sliced
• 2 oranges, peeled and segmented
• 2 green onions, thinly sliced
• 1/4 cup white vinegar
• 1 garlic clove, minced
• Lemon balm leaves, finely chopped

Dressing Ingredients

• 1/4 cup white vinegar
• 1 garlic clove, minced
• Lemon balm leaves, finely chopped

Nutrition Facts (Per Serving)

• Calories: 174
• Total Fat: 13.9g
• Saturated Fat: 1.8g
• Cholesterol: 0mg
• Sodium: 3.9mg
• Total Carbohydrate: 12.1g
• Dietary Fiber: 3g
• Total Sugars: 8.8g
• Protein: 1.4g

Instructions

1. Prepare the Salad:

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   • In a large bowl, combine the thinly sliced red capsicum peppers, peeled and segmented oranges, and thinly sliced green onions.

2. Make the Dressing:

   • In a small jar or bowl, combine 1/4 cup of white vinegar, minced garlic clove, and finely chopped lemon balm leaves.

3. Shake and Combine:

   • Shake the dressing well to mix all ingredients thoroughly.
   • Pour the dressing over the salad ingredients in the bowl.

4. Refrigerate:

   • Cover the salad bowl and refrigerate for several hours to allow the flavors to meld together.

5. Serve:

   • Once chilled and marinated, serve the salad chilled as a refreshing side dish or a light main course.

Tips for Serving

• Presentation: Garnish with additional lemon balm leaves or a sprinkle of finely chopped green onions for added freshness and visual appeal.
• Pairing: This salad pairs well with grilled meats, fish dishes, or as a standalone vegan dish for a light lunch or dinner.
• Make Ahead: Prepare the salad a few hours in advance to enhance the flavors. It can be kept refrigerated for up to a day before serving.

Review and Rating

• Aggregated Rating: 5 stars based on 5 reviews

Keywords

Citrus, Onions, Peppers, Fruit, Vegetable, Australian, Vegan, Potluck, Spring, Summer, < 15 Mins, No Cook, Easy, Inexpensive

Conclusion

Enjoy this Orange and Capsicum Salad with Lemon Balm Dressing recipe for its simplicity, vibrant flavors, and nutritional benefits. Whether you’re hosting a summer barbecue or looking for a quick, healthy dish, this salad is sure to impress with its balance of sweet citrus, crunchy capsicum, and aromatic lemon balm dressing.