🍽️ Fresh Paprika and Cucumber Salad with Mint Dressing

Name: Fresh Paprika and Cucumber Salad with Mint Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 3 bell peppers (red, green and yellow); 0.5 cucumber; 125 ml tomato juice; 1 mild white onion; 2 garlic cloves; 3 tbsp red wine vinegar; salt; pepper (from the mill); 1 dash Tabasco; 4 tbsp olive oil; 1 sprig mint

138 kcal · 30 min · 4 servings

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Ingredients

3 bell peppers (red, green and yellow)
0.5 cucumber
125 ml tomato juice
1 mild white onion
2 garlic cloves
3 tbsp red wine vinegar
salt
pepper (from the mill)
1 dash Tabasco
4 tbsp olive oil
1 sprig mint

Instructions

1. Wash the bell peppers thoroughly and cut them in half lengthwise.
2. Remove the stems, seeds, and white membranes from the pepper halves.
3. Cut the pepper halves into very thin strips.
4. Cut the strips further into small cubes.
5. Place the pepper cubes into a large salad bowl.
6. Peel the cucumber and cut it in half lengthwise.
7. Scrape out the soft flesh along with the seeds using a spoon.
8. Finely chop the scraped-out flesh.
9. Mix the chopped flesh with the tomato juice.
10. Slice the empty cucumber halves into thin rounds.
11. Cut the cucumber slices into small cubes.
12. Peel the onion and cut it in half.
13. Slice the onion halves into thin rings or slices.
14. Cut the onion slices into small cubes.
15. Add the diced cucumber and onion to the peppers in the bowl.
16. Peel the garlic clove.
17. Grate the garlic finely or press it through a garlic press.
18. Add the garlic to the tomato juice and fruit flesh mixture.
19. Add the cider vinegar, one-quarter teaspoon of salt, pepper, and Tabasco sauce.
20. Whisk the dressing ingredients vigorously with a spoon or blend them briefly.
21. Stir the olive oil into the dressing.
22. Wash three mint leaves and dry them thoroughly.
23. Finely chop the mint.
24. Fold the chopped mint into the dressing.
25. Toss the salad thoroughly with the dressing.
26. Cover the bowl and place it in the refrigerator for at least 15 minutes to let the flavors develop.
27. Taste the salad again before serving and adjust seasoning if needed.
28. Wash the remaining mint leaves and dry them.
29. Cut the mint into fine strips.
30. Sprinkle the mint strips over the finished salad.

Nutrition per serving

kcal: 138
Protein: 3 g · Fett/Fat: 11 g · Carbs: 8 g