Tri-color pepper salad with fresh herbs

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Something I’m always encouraging my clients to do is to eat “by the rainbow”. Eating a wide variety of colors ensures you’re getting a wide range of different antioxidants. The pigments responsible for the different colors in plants (and thus your fruits and veggies) are the antioxidants. So, different colors = different group of antioxidants.

Inspired by this principle, I made this salad on the weekend. It’s fast and easy and is a very colorful (and thus healthful) addition to your dinner table. Its simple and light flavor doesn’t take away from other aspects of your meal, and it met to rave reviews from our friends (who asked for the recipe days later so they’re not just saying that!)


  • 1 each: red, yellow & orange bell pepper, chopped in 1/2″ squares
  • 1/2 15oz can of organic garbanzo beans (if possible, get the low-sodium variety). If you’re doing a fully-raw salad, use sprouted garbanzo beans.
  • 1/2 cup chopped fresh herbs (This is a great time to graze your herb garden if you have one. I took clippings of basil, mint, garlic chives, and dill)
  • 1 bag organic baby spinach


  • 1/3 cup pumpkin seed oil
  • 1/3 cup raw apple cider vinegar
  • pinch of fresh ground pepper and fresh ground sea salt

Combine the three peppers, garbanzo beans and fresh cut herbs in a bowl and mix well. Plate on top of the spinach, and toss with dressing just before serving.

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