Vegan Summer Salad

Healthy is what’s on the menu this coming summer. This salad is perfect for serving with Seitan Kabobs fresh off the grill, corn on the cob and don’t forget the watermelon! It’s crunchy, fresh, light, and best of all, so easy to make and will keep for days!

You will need:

• 2 Medium Cucumbers, diced
• 2 Medium Green Bell Peppers, diced
• 2 Medium Tomatoes, diced
• 1 Medium Red Onion, diced
• 2 Large Lemons, juiced (about 1/4 cup)
• 3 Tablespoons Vegetable Oil
• Salt and pepper to taste.

Here’s how to put it all together:

1. Dice all of your vegetables and mix them together in a large bowl. If you want to use one red pepper and one green, that will still work and it adds a bite of sweetness to this salad. Another tip is to test your onion- yes I said test. You don’t want to use a particularly strong onion, or it will overpower the whole salad. Salt and grind fresh pepper on the mix and leave to sit for a few minutes to let the juices start flowing.
2. After about 10 minutes, add the lemon juice and oil. Salt to taste and it’s ready to serve. Or you can leave it sit overnight in the fridge. Hint: It’s even better the next day!

Serves 4 (And some for leftovers!)