Pepper Salad with Walnuts
This creamy bell pepper and walnut salad is crunchy, colorful, and full of flavor. Sweet red peppers, shredded carrots, crisp lettuce, and toasty walnuts are tossed in a light, tangy yogurt dressing with basil and a touch of sweet chili sauce. It’s the perfect healthy pepper salad for busy weeknights, potlucks, or easy lunches — vegetarian, gluten-free, and easily plant-based.
Ingredients
- 2 carrots - shredded
- 1 cup shredded lettuce - any crisp kind works
- 2 red bell peppers - sliced
- 1 spring onion - green onion, thinly sliced
- 1 handful walnuts - roughly chopped
- 5 tablespoons natural plant-based yogurt or Greek yogurt
- 1 bunch fresh basil - chopped
- 1 tablespoon sweet chili sauce
- ½ teaspoon dried thyme
- ⅓ teaspoon salt
- Pinch of black pepper
Optional:
- Squeeze of lemon juice for extra brightness
- A few mixed-color bell peppers for a “rainbow” version
Instructions
- Prep the veggies – Shred the carrots, slice the bell peppers, and thinly slice the spring onion.
- Toast the walnuts (optional but recommended) – Heat a dry skillet over medium heat and toast the chopped walnuts for 2–3 minutes, until golden and fragrant. Let cool.
- Mix the salad – Add the carrots, lettuce, bell peppers, green onion, and walnuts to a large bowl.
- Make the dressing – In a small bowl, stir together yogurt, basil, sweet chili sauce, dried thyme, salt, and pepper until smooth.
- Combine – Pour the dressing over the salad and toss until everything is evenly coated.
- Serve immediately or chill in the refrigerator for up to 2 days.
- Pro Tip: If you’re meal prepping, store the dressing separately and toss just before serving to keep the veggies crisp.
Notes
Variations
- Vegan version: Use your favorite unsweetened coconut or soy yogurt.
- Mediterranean twist: Add crumbled feta, chopped parsley, and a drizzle of olive oil and lemon juice.
- Spicy version: Stir a pinch of chili flakes or sriracha into the dressing.
- Make-ahead lunch jars: Layer the dressing at the bottom of a mason jar, then the veggies and walnuts. Shake before eating!
- Calories: ~250
- Protein: 8g
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 5g
- Rich in Vitamin C, plant-based omega-3s, and probiotics
- Fridge: Keep in an airtight container for up to 2 days.
- Dressing: Store separately for up to 4 days.
- Walnuts: For the best crunch, toast just before serving.
- Don’t skip toasting the walnuts — it takes 3 minutes and transforms the flavor.
- Pat veggies dry before mixing to avoid watery salad.
- If the dressing thickens after chilling, thin with 1–2 teaspoons of water or lemon juice.