Cucumber and Bell Pepper Salad with Tahini Sauce - Bravabod
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Cucumber and Bell Pepper Salad with Tahini Sauce

Valentina

This crisp, refreshing salad features my favorite produce of the moment - baby bell peppers. The naturally sweet flavor of the peppers is a great match to buttery avocado and juicy cucumber. The creamy dressing, modeled off of Magic Miso Dressing, has a hint of nutty tahini and salty miso. It's an easy recipe that's perfect year-round.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 3 large handfuls spring mix, spinach, or romaine
  • 1 cup baby bell peppers, sliced (I use yellow and orange, see notes)
  • 1 cup persian or english cucumber, sliced
  • 1 avocado, diced
  • 3/4 cup wonton strips (optional, here's a grain-free recipe) Miso-Tahini Sauce
  • 2 tablespoons mirin
  • 2 tablespoons grapeseed, avocado, or safflower oil
  • 2 tablespoons toasted sesame oil
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon sweet white or yellow miso
  • 1 tablespoon tahini
  • 1 teaspoon honey
  • 1/2 teaspoon packed fresh ginger, grated
  • 1/4 teaspoon garlic powder
  • black pepper, to taste

Instructions
  1. Step 1: Combine all salad dressing ingredients in a small bowl or jar. Stir or whisk until smooth and creamy. Store in the refrigerator.
  2. Step 2: Thinly slice the cucumber and bell peppers. Add them to a mixing bowl with the salad greens and diced avocado. Add the dressing, to taste, immediately before serving. Sprinkle the optional wontons strips on top.
  3. Serve: Plate and enjoy. Additional dressing will last up to 1 week in the fridge.

Recipe Notes

Baby bell peppers have a slightly sweeter flavor profile than the larger variety. You can however, use traditional bell peppers in this recipe.

Nutrition

This crisp, refreshing salad features my favorite produce of the moment - baby bell peppers. The naturally sweet flavor of the peppers is a great match to buttery avocado and juicy cucumber. The creamy dressing, modeled off of Magic Miso Dressing, has a hint of nutty tahini and salty miso. It's an easy recipe that's perfect year-round.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 3 large handfuls spring mix, spinach, or romaine
  • 1 cup baby bell peppers, sliced (I use yellow and orange, see notes)
  • 1 cup persian or english cucumber, sliced
  • 1 avocado, diced
  • 3/4 cup wonton strips (optional, here's a grain-free recipe) Miso-Tahini Sauce
  • 2 tablespoons mirin
  • 2 tablespoons grapeseed, avocado, or safflower oil
  • 2 tablespoons toasted sesame oil
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon sweet white or yellow miso
  • 1 tablespoon tahini
  • 1 teaspoon agave syrup
  • 1/2 teaspoon packed fresh ginger, grated
  • 1/4 teaspoon garlic powder
  • black pepper, to taste

Instructions
  1. Step 1: Combine all salad dressing ingredients in a small bowl or jar. Stir or whisk until smooth and creamy. Store in the refrigerator.
  2. Step 2: Thinly slice the cucumber and bell peppers. Add them to a mixing bowl with the salad greens and diced avocado. Add the dressing, to taste, immediately before serving. Sprinkle the optional wontons strips on top.
  3. Serve: Plate and enjoy. Additional dressing will last up to 1 week in the fridge.

Recipe Notes

Baby bell peppers have a slightly sweeter flavor profile than the larger variety. You can however, use traditional bell peppers in this recipe.

Nutrition

This crisp, refreshing salad features my favorite produce of the moment - baby bell peppers. The naturally sweet flavor of the peppers is a great match to buttery avocado and juicy cucumber. The creamy dressing, inspired by Sesame Ginger Dressing, has a nutty undertone from the tahini. It's an easy recipe that's perfect year-round.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 3 large handfuls spring mix, spinach, or romaine
  • 1 cup baby bell peppers, sliced (I use yellow and orange, see notes)
  • 1 cup persian or english cucumber, sliced
  • 1 avocado, diced
  • 3/4 cup grain-free wonton strips (optional) Sesame-Tahini Sauce
  • 2 tablespoons grapeseed, avocado, or safflower oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons tahini
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon packed fresh ginger, grated
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Combine all salad dressing ingredients in a small bowl or jar. Stir or whisk until smooth and creamy. If the tahini was quite thick, add a little water (1 tablespoon at a time) until your desired consistency is reached. Store in the refrigerator.
  2. Step 2: Thinly slice the cucumber and bell peppers. Add them to a mixing bowl with the salad greens and diced avocado. Add the dressing, to taste, immediately before serving. Sprinkle the optional wontons strips on top.
  3. Serve: Plate and enjoy. Additional dressing will last up to 1 week in the fridge.

Recipe Notes

Baby bell peppers have a slightly sweeter flavor profile than the larger variety. You can however, use traditional bell peppers in this recipe.

Nutrition

This crisp, refreshing salad features my favorite produce of the moment - baby bell peppers. The naturally sweet flavor of the peppers is a great match to buttery avocado and juicy cucumber. The creamy dressing, inspired by Sesame Ginger Dressing, has a nutty undertone from the tahini. It's an easy recipe that's perfect year-round.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 3 large handfuls spring mix, spinach, or romaine
  • 1 cup baby bell peppers, sliced (I use yellow and orange, see notes)
  • 1 cup persian or english cucumber, sliced
  • 1 avocado, diced Sesame-Tahini Sauce
  • 2 tablespoons grapeseed, avocado, or safflower oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons tahini
  • 2 tablespoons rice vinegar
  • 1 1/2 teaspoons granulated low-carb sweetener (1:1 sugar substitute)
  • 1/2 teaspoon packed fresh ginger, grated
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Combine all salad dressing ingredients in a small bowl or jar. Stir or whisk until smooth and creamy. If the tahini was quite thick, add a little water (1 tablespoon at a time) until your desired consistency is reached. Store in the refrigerator.
  2. Step 2: Thinly slice the cucumber and bell peppers. Add them to a mixing bowl with the salad greens and diced avocado. Add the dressing, to taste, immediately before serving.
  3. Serve: Plate and enjoy. Additional dressing will last up to 1 week in the fridge.

Recipe Notes

Baby bell peppers have a slightly sweeter flavor profile than the larger variety. You can however, use traditional bell peppers in this recipe.

Nutrition

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Cucumber and Bell Pepper Salad with Tahini Sauce

PT20M 3 large handfuls spring mix, spinach, or romaine 1 cup baby bell peppers, sliced (I use yellow and orange, see notes) 1 cup persian or english cucumber, sliced 1 avocado, diced 3/4 cup wonton strips (optional, here's a grain-free recipe) 2 tablespoons mirin 2 tablespoons grapeseed, avocado, or safflower oil 2 tablespoons toasted sesame oil 1 1/2 tablespoons rice vinegar 1 tablespoon sweet white or yellow miso 1 tablespoon tahini 1 teaspoon honey 1/2 teaspoon packed fresh ginger, grated 1/4 teaspoon garlic powder black pepper, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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