Colorful Bell Pepper & Avocado Salad Recipe – Eggless & Refreshing

Last Updated on 4 months by Neha Deshmukh

Colorful Bell Pepper & Avocado Salad Recipe – Eggless & Refreshing

Hey everyone! If you’re anything like me, you’re always on the lookout for a salad that’s actually exciting. Something beyond the usual greens, you know? Well, let me tell you, this Colorful Bell Pepper & Avocado Salad is a total game-changer. It’s bursting with fresh flavors, vibrant colors, and it’s surprisingly easy to whip up. I first made this for a summer potluck and it was gone in minutes!

Why You’ll Love This Recipe

This isn’t your average salad. It’s a delightful mix of sweet bell peppers, creamy avocado, and a tangy, homemade dressing. Plus, it’s eggless, making it a great option for those avoiding eggs. It’s perfect as a light lunch, a side dish for a barbecue, or even a colorful addition to your picnic spread. Honestly, it’s just… happy food!

Ingredients

Here’s what you’ll need to create this vibrant salad:

• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 cucumber
• 1 avocado
• 1 red onion
• 1 iceberg lettuce head
• 1.5 tbsp olive oil
• 1 tbsp eggless mayo
• Salt to taste
• 1 garlic clove
• 0.5 tsp paprika
• 1 tbsp lemon juice
• 1 tbsp honey
• Few pomegranate seeds
• Toasted sesame seeds (optional)

Ingredient Notes

Let’s talk ingredients! The key here is freshness.

• Bell Peppers: Seriously, the brighter the better! They add a lovely sweetness and crunch. Roasting them brings out an amazing smoky flavor, but you can use them raw if you’re short on time.
• Avocado: Make sure it’s ripe but still firm enough to hold its shape when chopped. A perfectly ripe avocado makes all the difference.
• Eggless Mayo: I love using eggless mayo for a lighter, plant-based option. You can find good quality brands in most supermarkets these days.
• Salad Dressings Around India: You’ll find that salad dressings vary hugely across India! Some regions prefer a simple lemon and chili dressing, while others use yogurt-based dressings. This one is inspired by a slightly westernized, but totally delicious, take on things.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, roast your red, green, and yellow bell peppers until the skins are nicely charred. Don’t worry if they get a little blackened – that’s where the flavor is!
2. Once cooled, peel off the charred skins and give the peppers a good chop.
3. In a large salad bowl, combine the chopped peppers.
4. Peel and slice your cucumber, then add it to the bowl.
5. Cut the avocado into bite-sized pieces and gently mix it in.
6. Thinly slice the red onion – a little goes a long way! – and add it to the mix.
7. Wash, dry, and tear the iceberg lettuce into pieces. Add it to the bowl.
8. Now for the dressing! In a small bowl, whisk together the olive oil, eggless mayo, salt, crushed garlic, paprika, lemon juice, and honey. Give it a good whisk until everything is nicely combined.
9. Drizzle the dressing over the salad and toss everything gently but thoroughly.
10. Sprinkle with pomegranate seeds for a pop of color and a burst of sweetness.
11. Refrigerate for at least 30 minutes to let the flavors meld.
12. Before serving, you can optionally garnish with toasted sesame seeds.

Expert Tips

• Charring Peppers: To easily char the peppers, you can place them directly over a gas flame or under a broiler. Keep turning them until all sides are blackened.
• Don’t Overmix: Be gentle when tossing the salad, especially after adding the avocado, to avoid mushing it.
• Chill Time: Don’t skip the chilling step! It really allows the flavors to come together.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the honey for maple syrup or agave nectar, and use a vegan mayonnaise. My friend Priya swears by this version!
• Gluten-Free: This salad is naturally gluten-free, so you’re good to go!
• Spice Level: Add a pinch of chili flakes to the dressing for a little kick. My family loves a bit of heat.
• Summer Salad Adaptation: During mango season, add some diced mango for an extra tropical twist. It’s amazing.

Serving Suggestions

This salad is fantastic on its own for a light lunch. It also pairs beautifully with grilled chicken, fish, or paneer tikka. It’s a great side dish for any Indian meal, really!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the avocado may brown slightly, but it will still taste delicious.

FAQs

1. Can I use different colored lettuce instead of iceberg?

Absolutely! Romaine, butter lettuce, or a spring mix would all work well.

2. How can I make the dressing ahead of time?

Definitely! You can whisk the dressing together and store it in an airtight container in the refrigerator for up to 3 days. Just give it a good shake before using.

3. What’s the best way to char the bell peppers?

As mentioned earlier, a gas flame or broiler work great. You can also use a grill!

4. Can I add protein to this salad? What would you recommend?

Yes, definitely! Grilled chicken, chickpeas, paneer, or even some boiled eggs (if you’re not avoiding eggs) would be delicious additions.

5. Is this salad suitable for a picnic? How should I pack it?

Yes, it’s perfect for a picnic! Pack the salad and dressing separately, and combine them just before serving to prevent the salad from getting soggy.