Anti-Inflammatory Pickled Cucumber, Onion & Bell Pepper Salad

Ingredients

• 2 large cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• ½ cup apple cider vinegar
• ¼ cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• ½ teaspoon ground turmeric
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped

Instructions

1. Prepare the vegetables: Slice the cucumbers, onion, and bell peppers thinly and place them in a large bowl.
2. Make the dressing: Whisk together the apple cider vinegar, olive oil, lemon juice, honey, Dijon mustard, garlic, turmeric, oregano, salt, and black pepper.
3. Combine: Pour the dressing over the vegetables and toss thoroughly until everything is well coated.
4. Add herbs: Stir in the fresh parsley and dill.
5. Pickle: Cover and refrigerate for at least 1–2 hours. For deeper flavor, refrigerate overnight.
6. Serve: Toss again before serving and enjoy chilled.

Yield: 4–6 servings
Prep Time: 15 minutes
Chill Time: 1–2 hours
Total Time: About 2 hours

Tip: The salad becomes more flavorful as it sits. Keep refrigerated and use within about 3–4 days.