Please enter the email you’re using for this account.
When I demonstrated this salad in Manchester in the fall, the toaster oven didn’t operate properly, and we had very charred (read: basically inedible!) peppers. I was grateful for my sense of humor and told the women to do as I say and not as I do! Thankfully, the “gorgeous” English cucumber made up for it! Roasting the peppers enhances their inherent sweetness. The medley of textures and flavors is a real treat here. I make this salad almost every Shabbos and it’s always finished first.
1 red or orange pepper, halved and seeded
1 yellow pepper, halved and seeded
1 cucumber, scrubbed, cut in half lengthwise, seeded (with either a small spoon, grapefruit spoon, or melon scoop), and sliced
1/2 avocado, diced
1/2 red onion, diced
a few handfuls of romaine lettuce, shredded
1/2 tablespoon oil (this is not a mistake!)
1 tablespoon water
1 full tablespoon Gefen Lite Mayonnaise
1/2 teaspoon salt
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/4 teaspoon paprika, preferably in oil (Moroccan paprika)
pinch cayenne pepper
1 tablespoon fresh lemon juice
1 tablespoon Gefen Honey
Preheat oven to grill. Place pepper halves on a baking sheet and grill for approximately 10 minutes until blackened and charred. Remove from oven. Cool and peel the skin (you can put in a closed plastic bag for a few minutes for easy removal). You will need only half of each pepper (see note).
Cut peppers into smallish pieces. Place in a bowl. Add remaining salad ingredients. Toss together. Salad should not be prepared too far in advance.
For dressing: Mix all ingredients together in a small bowl. Pour over salad. Mix well. Serve immediately. Dressing can be made a few days in advance.
How Would You
Rate this recipe?
Reviews