Recipes

Cucumber and Bell Pepper Salad with Tahini Sauce

Valentina P

Difficulty

•

Time 20"

<20 Minutes Avocado Bell pepper Cucumber Fusion flavor No-cook Salad Tahini

Crisp and refreshing salad with baby bell peppers, buttery avocado, cucumber. The creamy dressing, modeled off of Magic Miso Dressing, has a hint of nutty tahini and salty miso. It's such a winner.

How To MakeDiet Type: Classic

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
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 (we use this one)
2 tablespoons grapeseed or avocado oil
2 tablespoons toasted sesame oil
1 1/2 tablespoons rice vinegar
1 tablespoon sweet white miso
1 tablespoon tahini
1 teaspoon honey
1/2 teaspoon packed fresh ginger, grated
1/4 teaspoon garlic powder
black pepper, to taste

Instructions

Step 1: Combine all salad dressing ingredients in a small blender or wide-mouth mason jar with an immersion blender (we like this one). Refrigerate.
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.
Serve: Plate and enjoy. Additional dressing will last up to 1 week in the fridge.

Recipe Notes

Note 1: Baby bell peppers have a slightly sweeter flavor profile than the larger variety. You can however, use traditional bell peppers in this recipe.

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Nutrition

Serves 3
Calories Per Serving: 336			DAILY VALUE %
Total Fat 28g	44%	Protein 5g	10%
Total Carbohydrates 17g	6%	Net Carbohydrate 12g
Fiber 5g	21%	Potassium 411mg	12%
Vitamin A	80%	Vitamin C	136%
Calcium	6%	Iron	14%

Nutritional information is for 1 serving, with all dressing included.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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

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

Step 1: Combine all salad dressing ingredients in a small bowl or jar. Stir or whisk until smooth and creamy. Store in the refrigerator.
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.
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

Serves 3
Calories Per Serving: 336			DAILY VALUE %
Total Fat 28g	44%	Protein 5g	10%
Total Carbohydrates 17g	6%	Net Carbohydrate 12g
Fiber 5g	21%	Potassium 410mg	12%
Vitamin A	80%	Vitamin C	136%
Calcium	6%	Iron	14%

Nutritional information is for 1 serving, with all dressing included.

Nutritional Data Disclaimer

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

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

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.
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.
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

Serves 3
Calories Per Serving: 343			DAILY VALUE %
Total Fat 31g	48%	Protein 5g	11%
Total Carbohydrates 12g	4%	Net Carbohydrate 7g
Fiber 5g	21%	Potassium 411mg	12%
Vitamin A	80%	Vitamin C	136%
Calcium	6%	Iron	14%

Nutritional information is for 1 serving, with all dressing included.

Nutritional Data Disclaimer

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

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

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.
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.
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

Serves 3
Calories Per Serving: 336			DAILY VALUE %
Total Fat 31g	48%	Protein 5g	11%
Total Carbohydrates 10g	3%	Net Carbohydrate 5g
Fiber 5g	21%	Potassium 410mg	12%
Vitamin A	80%	Vitamin C	136%
Calcium	6%	Iron	14%

Nutritional information is for 1 serving, with all dressing included.

Nutritional Data Disclaimer

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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 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 (we use this one) 2 tablespoons grapeseed or avocado oil 2 tablespoons toasted sesame oil 1 1/2 tablespoons rice vinegar 1 tablespoon sweet white 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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