LOW CARB SALAD WITH 5.2 g NET CARBS
An amazing colourful salad that works well with firm white-fleshed fish such as perch or meats.
Rainbow Capsicum and Rocket Salad
October 3, 2017
: 4 as a side
: 30 min
: 1 hr 20 min
: Medium
Ingredients
- For the salad…
- 3 small red capsicums (peppers). washed
- 3 small orange capsicums (peppers), washed
- 3 small yellow capsicums (peppers), washed
- 120 grams rocket, washed and spun dry in a salad spinner to remove excess water
- For the dressing…
- 1/3 cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon chilli flakes
- 1 teaspoon smoked paprika
- 1-2 garlic cloves, minced
Directions
- Step 1 Preheat the oven to 230-240°C, place the capsicums on a large oven tray and put them in the oven for about 25 minutes, turning the capsicums frequently until the skin blisters and begins to blacken. Remove from the oven and place in a plastic bag until cool. Peel away skins, seeds, and stems then discard and leave to the side to cool.
- Step 2 Place all the salad ingredients in a glass jar and shake well until combined. Put the capsicums in a mixing bowl, season with salt and pepper and pour the dressing over the capsicums and mix well. Taste and adjust seasonings according to your taste. Place in the regrigerator for 1 hour or overnight to marinate.
- Step 3 Place the rocket on salad platter and arrange the peppers over the top. Serve immediately.
NET CARBS = 5.2 grams
