Anti-Inflammatory Pickled Cucumber, Onion & Bell Pepper Salad
A crisp, tangy, and naturally healing salad packed with ingredients known for their anti-inflammatory properties. Perfect as a side dish, sandwich topper, or light snack.
🌿 Why It’s Anti-Inflammatory
Cucumbers – Hydrating and rich in antioxidants
Red onions – Contain quercetin (natural anti-inflammatory compound)
Bell peppers – High in vitamin C and carotenoids
Apple cider vinegar – Supports gut health
Turmeric – Powerful anti-inflammatory spice
Olive oil – Rich in heart-healthy polyphenols
🛒 Ingredients (Serves 4)
2 medium cucumbers, thinly sliced
1 small red onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
¼ cup apple cider vinegar
2 tablespoons extra virgin olive oil
1 teaspoon raw honey (optional)
½ teaspoon ground turmeric
¼ teaspoon black pepper
½ teaspoon sea salt (or to taste)
1 tablespoon fresh chopped parsley (optional)
👩🍳 Instructions
1️⃣ Prepare the Vegetables
Thinly slice cucumbers, onion, and bell peppers. Place them in a large mixing bowl.
2️⃣ Make the Pickling Dressing
In a small bowl, whisk together:
Apple cider vinegar
Olive oil
Honey
Turmeric
Black pepper
Salt
3️⃣ Combine
Pour dressing over vegetables. Toss well to coat evenly.
4️⃣ Marinate
Cover and refrigerate for at least 30 minutes (1–2 hours for best flavor).
5️⃣ Serve
Garnish with fresh parsley before serving. Enjoy chilled.
🥗 Storage Tips
Store in an airtight container in the refrigerator for up to 3 days.
Flavor intensifies over time.
Not freezer-friendly (vegetables lose crunch).
