It is a great and refreshing salad for a hot summer day, an excellent source of vitamin C, A, K as well as other vitamins and antioxidants. It’s easy and quick to make and the colors will brighten your day. I just happened to have red and green peppers, but you may make it even more colorful by adding orange and yellow ones.
1 large red bell pepper,
3 small green bell peppers,
7 large celery stalks,
4-5 leaves fresh basil,
2 cloves garlic,
2 tablespoons extra virgin cold pressed olive oil.
Dressing: Pour the olive oil into a small ceramic bowl, add lemon juice and pressed garlic. I discourage using plastic bowls because they may leach harmful chemicals into your food.
Salad: grate the celery stalks on the large holes of grater or use a food processor with a grating function. I do the latter and it’s very fast. Washing the accessories does not take much time either. Deseed the peppers and chop them into very thin, short stripes. Shred the basil leaves using your fingers. Mix all the ingredients together. Add the dressing and mix the salad very well again.
I like to eat this salad with some avocado. I do not add it into the salad though because it would go brown quickly. I simply take a piece of avocado each time.