Garden Vegetable Salad

  • 1 yellow bell pepper
  • 1 purple bell pepper
  • 1 red bell pepper
  • 1 small cucumber
  • 4 tomatillos
  • 4 medium ripe tomatoes
  • 4 tablespoons chopped fresh basil
  • 2 limes, quartered
  • 2 tablespoons olive oil
  • Sea salt to taste
  • 1/2 teaspoon black pepper 

Core, seed and chop the bell peppers into ¾-inch pieces. Peel the cucumbers, if desired, cut in half and remove the seeds; chop into ¾-inch pieces. Chop the tomatillos and tomatoes into ¾-inch pieces.

Combine chopped vegetables and basil in a serving bowl. Drizzle with the juice from the limes and the olive oil. Add salt to taste and pepper. Toss gently and serve. Serves 6.

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