Ensalada de Pimiento

Ensalada de Pimiento is a vibrant and refreshing Mexican salad that combines roasted bell peppers with a zesty dressing, making it a perfect accompaniment to any meal. This vegan dish is packed with flavor and nutrients, showcasing the rich colors and tastes of traditional Mexican cuisine.

Ingredients

• Red bell pepper - 1 medium
• Yellow bell pepper - 1 medium
• Green bell pepper - 1 medium
• Red onion - 1 small, thinly sliced
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1/2 medium, diced
• Cherry tomatoes - 100 grams, halved

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet.
3. Roast the bell peppers in the oven for about 15 minutes until the skins are blistered.
4. Remove the peppers from the oven and let them cool for a few minutes before peeling off the skins.
5. Slice the roasted peppers into strips and set aside.
6. In a large bowl, combine the roasted bell peppers, sliced red onion, and halved cherry tomatoes.
7. In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
8. Pour the dressing over the salad and toss gently to combine.
9. Add the diced avocado and chopped cilantro, and mix carefully to avoid mashing the avocado.
10. Serve immediately and enjoy your vibrant Ensalada de Pimiento.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 22 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from bell peppers, supporting immune health.
• Contains healthy fats from avocado, promoting heart health.

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