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Recipe by Leah Hamoui

Lemon Pepper Salad

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Lemon Pepper Salad
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - Paleo - Low Fat - Low Carb - No Refined Sugar

Warning: addictive salad alert! This pepper salad is a staple in our home. It’s so colorful and packed with vitamins, and so healthy you’ll keep going back for more!

Ingredients

Lemon Pepper Salad

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic

Directions

Prepare the Lemon Pepper Salad

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Cut each pepper in half and lay on a baking sheet. Spray the peppers generously with cooking spray. Roast for about one hour, until you can insert a fork easily into a pepper.

3.

Place all peppers into a bowl and cover so the juices are released. Let sit for 10–15 minutes. Peel the skin off the peppers and slice into strips.

4.

In a bowl, combine the pepper strips, the juice that was released in the bowl, lemon juice, salt, pepper, and minced garlic. Mix and enjoy!

5.

Lasts in the fridge beautifully for up to a week.

Credits

Styling and Photography by Sina Mizrahi

Recipe tags

addictive citrus healthy Leah Hamoui lemon Morrocan pepper salad peppers Sefardi sephardi
Lemon Pepper Salad

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