Chef's Notes
Roasted Red Bell Pepper:
Roasted bell peppers come in various forms; some are cut and stored in brine, while others are sliced and packed in oil. Make sure that the ones you use are oil-free.
Toasted Pine Nuts:
You can purchase pre-toasted pine nuts, or you can toast them yourself: Simply cook in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 5 minutes.
Step 1: Make the Salad
- 1 1⁄2 mini cucumbers, seeded & cut into small dice (≈3⁄4 cup)
- 1⁄5 (16-oz) jar roasted red bell pepper drained, rinsed & diced (≈1⁄3 cup)
- 1⁄5 yellow onion, diced (≈1⁄3 cup)
- 3⁄4 tomato cut into small dice (≈3⁄4 cup)
- 1 1⁄2 tablespoons fresh lemon juice
- 1 1⁄2 tablespoons fresh basil (optional) finely chopped
- 1⁄3 teaspoon ground cumin
- 1⁄3 teaspoon ground turmeric
- sea salt
- freshly ground black pepper
- 1 1⁄2 tablespoons toasted pine nuts (optional)
- 3 oz salad greens (≈3 cups)
In a bowl, combine, cucumbers, roasted peppers, onions, tomatoes, lemon juice, basil, cumin, and turmeric in a bowl.
Season with salt and pepper to taste. Sprinkle with pine nuts (if using).
Serve salad over a bed of salad greens.