Description
A fresh, vibrant, and nutrient-packed salad perfect for summer, combining crunchy vegetables, tangy pickles, and zesty dressing for a bold flavor punch.
Ingredients
Units
Scale
- 1 cup cucumber, diced
- 1 cup bell peppers (red and yellow), chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup dill pickles, chopped
- 1/4 cup banana peppers, sliced
- 1/2 avocado, diced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine cucumber, bell peppers, cherry tomatoes, red onion, pickles, banana peppers, and avocado.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper.
- Pour the dressing over the vegetables and toss to coat evenly.
- Chill in the refrigerator for at least 15 minutes before serving.
- Serve cold and enjoy your refreshing Hot Girl Summer Salad!
Notes
- For extra protein, add grilled chicken or chickpeas.
- You can swap red wine vinegar with apple cider vinegar for a slightly sweeter tang.
- Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 430mg
- Fat: 17g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg