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July 24, 2019


Summer Chopped Salad

by Anne Paddock

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.

Summer Chopped Salad  (makes 8 small side servings or 6 medium sized servings)


  • 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.

The above recipe can easily be doubled.

1 Comment
  1. Jul 24 2019

    This looks so refreshing and delicious.

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