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.

Ingredients

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

Method

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!