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Spinach salad with Pickled Red Bell Peppers

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Spinach salad with Pickled Red Bell Peppers

In December we eat all the chocolate and vegan junkfood and in January we crave simple green foods again, right? Someone on Instagram said: ”I crave green food after all the brown food I haven eaten last month”. I ate pretty well this winter (so far), but I do crave more simple food too. Since spring is still pretty far away (it’s still so cold!) a light salad won’t do for me. This spinach salad with pickled red bell peppers is half summer and half winter on a plate. 

This salad is fresh and the dressing is perfect for a dark leafy green such as spinach. The buckwheat and pickled peppers give this salad a little bit of a bite and flavor.

These are home-made bell pepper pickles and trust me when I say that it’s really simple to make. You can hardly call it a recipe. I got the recipe from my mother-in-law. Last Christmas she gave us four jars to bring back home. Only one jar was left at the end of the holiday. It’s so delicious! At home I made a batch myself and added them into my salads for the rest of the week.

You can keep the pickled bell peppers for some weeks in the fridge. The taste will only improve and the longer you ”pickle” them the softer they’ll get. I really love the soft red bell peppers. They remind me a bit of this recipe for roasted peppers, but so much easier and faster to make. My advice? Make a bit more and use it in various ways in your recipes such as in salads and on sandwiches.

Give it a try and let me know what you think in the comment section below or on Facebook or Instagram. Oh and don’t forget to tag your picture #thegreencreator on Instagram. I’d love to see your recreations!

Spinach salad with Pickled Red Bell Peppers

Spinach salad with Pickled Red Bell Peppers
 
Prep time
Cook time
Total time
 
This spinach salad with easy to make pickled red bell peppers is delicious with the dressing. A nourish and satiating salad.
Author:
Recipe type: salad, starter, side, lunch, dinner, maindish
Cuisine: vegan, glutenfree, vegetarian, plant-based
Serves: 2
Ingredients
  • For the salad:
  • 1.5 cups / 255 gr cooked chickpeas, rinsed and drained from a glass jar
  • half a cup (110 grams) buckwheat
  • one red onion, diced
  • 90 gr fresh spinach, washed and cut in strips
  • ~
  • For the dressing:
  • 3 tsp dijon mustard
  • 3 tbsp almond butter
  • 2 tbsp maple syrup or date syrup
  • pinch of ground black pepper
  • salt to taste (optional)
  • 2-3 tbsp unsweetened almond milk (amount depends on desired consistency)
  • ~
  • For the pickled red bell peppers (this makes a bit more):
  • 3 red bell peper
  • one jar filled ¾ with apple cider vinegar
  • 1-2 peeled garlic cloves
  • 1 whole clove
  • a pinch of sea salt
  • ½ tsp mustard seeds
  • half of a small white onion
Instructions
  1. Start by adding all the ingredients for the pickled red bell peppers in a jar and let sit for at least one hour. The longer you will let them pickle, the tastier and softer the peppers will get.
  2. For the salad:
  3. Cook the buckwheat according to package instructions and set aside.
  4. Wash the spinach and cut in strips. Add to a bowl. Rinse and drain the cooked chickpeas (if from a glass jar) and add the cooked chickpeas to the spinach. Along with the diced onion and a few tablespoons of cooked buckwheat. Cut one to two pickled red bell peppers in cubes and add to the salad.
  5. For the dressing:
  6. Combine all ingredients in a small blender or in a glass and blend/whisk together until smooth.
  7. Serve the salad with more dressing and buckwheat on the side.

 

 

 

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