recipe:

sibo-friendly SHREDDED PEPPER SALAD WITH LIME-CUMIN DRESSING

 
 
pepper salad.png
 

This dish goes well with any Mexican flavors. It’s a crisp, tangy balance for spicy or smoky main dishes. And it is so quick to make! Slice everything as thin as you can – it’s prettier and easier to eat. Serves 3-4.

INGREDIENTS

  • 1 medium yellow bell pepper, thinly sliced

  • 1 medium orange or red bell pepper, thinly sliced

  • ½ a head of romaine hearts, thinly sliced

  • Juice of one lime

  • 2 teaspoons crushed cumin seeds

  • Chopped cilantro (or parsley) for garnish

DIRECTIONS

  1.  Toss all the veggies together in a medium bowl.

  2. Juice the lime into the bowl and toss.

  3. Drizzle about 2 tablespoons extra virgin olive oil on top and mix again.

  4. Crush cumin seeds using mortar and pestle to release their flavor. Toss into veggies.

  5. Add salt and pepper to taste.

  6. Serving size is ½ cup.