I made this simple arugula and grilled pepper salad yesterday and my husband loved it so much. You, guys, seem to have also liked its photo on my Facebook, so I promised to share the recipe. Here it is!
I hope you know by now that everything I ever cook is simple. A healthy diet must be simple, otherwise it’s difficult to stick to it long-term. Nobody has that much time or motivation to create elaborate dishes every single night. I surely don’t. Here’s where my simple salads come in, and this is one of the finest examples. 🙂
Ingredients for the Arugula and Grilled Pepper Salad:
- 2 small yellow peppers
- 1 small red pepper
- 2 cups of arugula
- 1 cup of any green lettuce that you like (I love looseleaf, Boston, or Bibb lettuce)
- 1 cup chopped cucumber
- 3T sunflower seeds
- Some organic goat or sheep cheese (to be honest, it can be any good quality cheese that you like and it’s really not necessary if you don’t eat dairy. We used it because the cheese and the salad taste amazing together and it was a great source of protein, but feel free to replace it with any other source of protein that you like.)
- 4T plain organic yogurt (again if you don’t eat dairy, just use olive oil alone or your favorite salad dressing)
- 3T extra virgin olive oil
- black pepper and sea salt
Preheat the oven to 250°C (480°F). Start by chopping the peppers into bite sized pieces. I divided mine into roughly 8 pieces. Place them in a bowl, add salt and 2T of the olive oil, and massage them into the peppers with your hands. Put the peppers on a baking tray with the skin facing down. Bake for around 40 minutes or until tender and charred a little bit.
Wash the arugula and lettuce, chop it, and add to a salad bowl.
Wash and peel the cucumber (I always peel mine, but if you like the skin, leave it on.)
Toast sunflower seeds on a dry frying pan for around 5 minutes until they get just a tiny bit brown. Your kitchen will be smelling amazing by now.
Prepare the dressing by mixing the yogurt with the remaining tablespoon of olive oil. Season with salt and pepper, mix together. (I love yogurt dressing!) If you don’t eat dairy, you can use olive oil alone (just add more of it) or add some lemon juice or vinegar for some more taste. Pour the dressing over the salad and mix everything well.
Once the red peppers are ready, place the salad in a serving bowl, top with the grilled peppers and either crumble your choice of cheese on top or place slices around the edges like I did, then you can have a bite of the salad followed by a bite of the cheese. Delicious!
Hope you like this simple salad and let me know if you make it!
Lots of love,