red pepper salad dressing
I’ve been on a red pepper kick lately and I’m happy to embrace it. I’ve been throwing red pepper into my smoothies, dressings, salads, and other various meals. It’s so yummy and so chock full of nutrients so I can’t say I’m disappointed. It’s an excellent source of Vitamin A, which is excellent for energy levels and glowing skin, so it’s a great beauty food.
and we all love beauty foods

So, of course, I had to make a dressing out of it. For fear of boredom, I decided to use it as the shining ingredient in this salad. I loved it. So crisp, refreshing, and light. It was perfect for the humidity we’ve been having here in Miami and paired well with tropical mango and spicy arugula. 
It’s also a low-fat dressing, naturally, that can be made fat free if you omit the oil. I dressed a salad made of arugula, red bell pepper slices, mango slices, avocado slices, carrot ribbons and some sesame seeds for my seed cycling.
Red Pepper Dressing:
a recipe
1/2 red bell pepper, chopped
1/2 lemon, juiced
2 T oil
1/4 cup water
1 T paprika
sea salt and pepper to taste
Combine everything except the oil in a blender and blend until smooth. Add the oil and blend until combined (if you continue it will emulsify, which is also nice). Done!
Use over anything you’d like, but I find that it pairs well with light flavors and avocado.

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