Spicy Tie Dye Salad

Serves 4

Spring welcomes the time to integrate all of the wonderful, colorful produce of the season, which makes for a delicious meal that is also aesthetically pleasing. The bright colors of this dish make it so attractive! Veggies of all colors and textures combine to make a crunchy and refreshing side dish. Feel free to include any veggies you want to add your own spin.


  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 large seedless cucumber
  • 1 jalapeño
  • ½ cup cilantro
  • ½ lemon
  • 1 tablespoon honey
  • Salt and pepper to taste


Start by cleaning and chopping all the bell peppers and cucumber into small pieces and add to a bowl. Remove seeds from jalapeño and dice small; add to bowl. Chop cilantro, add to bowl and toss. Add juice of the lemon, honey, salt and pepper. Combine and allow the whole dish to chill in the fridge for an hour. Serve cold.

Nutrition Analysis: 50 cal, 0 g fat, 0 mg chol, 30 mg sodium, 12 g carbs, 2 g fiber, 7 g sugar, 2 g protein.

Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.

Photo by Angela Sackett.