Summer Chopped Salad
A few days ago I was making a party platter of fresh cut vegetables to dip in hummus when I realized I don’t know that many people who eat raw red, orange, or yellow pepper slices (and, I don’t know anyone who dips green pepper slices into hummus although there must be some green pepper fans out there).
So, I quickly decided to omit the peppers and instead use these “capsicums” (as they are called in Australia and India) to make a chopped salad. But, because peppers can be overpowering I added mangos, peaches, and the juice from a navel orange along with fresh flat leaf parsley, and a touch of salt and pepper to make a colorful, delicious, crunchy, and slightly sweet, savory side dish.
- 1/2 yellow pepper, chopped
- 1/2 orange pepper, chopped
- 1/2 red pepper, chopped
- 1 cup of chopped mango (the pre-chopped sold in supermarkets or chop your own)
- 2 white peaches, skinned and chopped
- Juice from a navel orange
- 1/2 bunch of fresh flat leaf parsley, chopped
- salt and pepper to taste
Place the chopped peppers, mangos, and peaches in a bowl and gently blend. Drizzle the fresh orange juice over the peppers, mangos, and peaches. Add the chopped parsley and stir. Add salt and pepper to taste.