Carrot and Bell Pepper Salad With Toasted Pecans


Ultra Basic





A recipe allowed in a / / diet.

Do you think salads are boring? Well, if you eat the same salad over and over again, it can be a bit frustrating. The key to good salads are the smart add-ons. Small things can make a great difference. For example, nuts. We've chosen pecans for this carrot and bell pepper salad, but you can opt for any other nuts. What it's crucial here: toast the nuts to release their flavors and to add a crunchy touch to the salad!

Nutritional Chart

Calories: 200 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 14 g
  • 3 g
  • 16 g

Ingredients Needed for Carrot and Bell Pepper Salad With Toasted Pecans

2 carrots, shredded
½ red bell pepper, chopped
½ yellow bell pepper, chopped
½ red onion, sliced into rings
½ lettuce head
½ lime
0.5 ounce butter
1 ounce pecan nut

How to Make Carrot and Bell Pepper Salad With Toasted Pecans

  1. Add the shredded carrot in a large bowl.
  2. Add the bell peppers, and red onion. Season with salt, and add the lettuce.
  3. Squeeze the juice of the lime, and toss the salad.
  4. Heat a skillet over medium heat, add the butter and melt it.
  5. Add the pecan nuts and toast them for 2-3 minutes.
  6. Top the salad with the toasted pecans, mix, and serve!

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