New Mexico Roasted Pepper Salad

New Mexico Roasted Pepper Salad is a vibrant and flavorful dish that showcases the essence of roasted New Mexico peppers, combined with fresh vegetables and a zesty lime dressing. This vegan salad is both refreshing and satisfying, perfect for a light meal or a side dish.

Ingredients

• New Mexico green peppers - 2 medium
• Roma tomatoes - 2 medium, diced
• Red onion - 1/4 medium, finely chopped
• Cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1 medium, diced

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash the New Mexico peppers and place them on a baking sheet.
3. Roast the peppers in the preheated oven for about 20 minutes, turning occasionally, until the skins are blistered and charred.
4. Remove the peppers from the oven and let them cool for a few minutes, then peel off the skins, remove the seeds, and chop them into bite-sized pieces.
5. In a large mixing bowl, combine the roasted peppers, diced tomatoes, chopped red onion, and cilantro.
6. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.
7. Pour the dressing over the salad and gently toss to combine all ingredients.
8. Fold in the diced avocado just before serving to keep it intact.
9. Serve immediately, or refrigerate for up to 30 minutes to allow the flavors to meld.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from peppers and tomatoes, supporting immune health.
• High in fiber, promoting digestive health and aiding in weight management.

Tags