Moroccan Tri-Color Pepper Salad
Moroccan Tri-Color Pepper Salad might be just the side dish you are searching for. One portion of this dish contains around 1g of protein, 3g of fat, and a total of 61 calories. This recipe serves 8. A mixture of bell peppers, extravirgin olive oil, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Cut bell peppers in half lengthwise; discard seeds and membranes.
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 20 minutes or until blackened.
Place in a large zip-top plastic bag; seal.
Let stand 20 minutes. Peel and cut into (1/4-inch-wide) strips.
Combine juice and next 5 ingredients (through garlic) in a medium bowl, stirring well with a whisk.
Add peppers to bowl; toss gently to combine. Cover and chill overnight.
Sprinkle with cilantro before serving.