Ensalada de Pimientos

Ensalada de Pimientos is a vibrant Spanish salad featuring roasted bell peppers, infused with garlic and olive oil, perfect for a refreshing and healthy lunch. This Paleo-friendly dish bursts with flavor and is both simple to prepare and satisfying.

Ingredients

• Red bell pepper - 1 medium
• Yellow bell pepper - 1 medium
• Green bell pepper - 1 medium
• Garlic - 2 cloves, minced
• Extra virgin olive oil - 3 tablespoons
• Red wine vinegar - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Rinse the bell peppers and cut them in half lengthwise, removing the seeds and stems.
3. Place the bell pepper halves on a baking sheet, cut side down, and roast in the preheated oven for about 20 minutes, or until the skins are blistered and charred.
4. Remove the peppers from the oven and place them in a bowl, covering it with plastic wrap to steam for 10 minutes.
5. After steaming, peel off the charred skins and slice the peppers into strips.
6. In a mixing bowl, combine the sliced peppers, minced garlic, olive oil, red wine vinegar, chopped parsley, salt, and black pepper. Toss gently to combine.
7. Let the salad sit for at least 10 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from bell peppers, supporting immune health.
• High in antioxidants, which can help reduce inflammation and promote overall health.

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