Currently, if there is one food item from my refrigerator that excites me the most, it is sweet pepper. I love to munch on these little babies raw but for this salad, I’m going to roast it. This is a perfect sweet and savory salad for summer.

Prep Time – 10 min ~ Cook Time – 20 min ~ Serving – 2

Ingredients:

8 sweet peppers
1 Avocado
1 English Cucumber
Salt to taste
Chili Flakes
White Balsamic Vinaigrette
Bacon Bites

Process: After washing the veggies properly cut the sweet peppers into halves. Heat the oven to 400°F. On the sheet pan, set aluminum paper and spread the peppers. Spray oil, sprinkle some salt, and set in the oven for 20 min. Meanwhile, chop cucumber and avocado. Put it in a large bowl. Sprinkle a few chili flakes and salt to taste. Add the roasted pepper and about 5 tablespoons of balsamic vinaigrette. Give it a good mix. Use some bacon for topping and enjoy! You can also skip bacon if you are opting non-meat options and add your favorite topping.