Capsicum and onion salad

No matter what time of year, served with hot or cold foods, this salad works well and tastes fabulous.

Capsicum and onion salad


Serves 4

2 yellow capsicums, sliced
6 small or pickling onions, peeled and halved
canola oil for spraying
8-10 cherry tomatoes, halved
1 avocado, de-stoned, peeled, sliced
4 cups mesclun leaves
2-3 Tbsp herb vinaigrette


Preheat oven to 200°C.
Place capsicums and onions on an oven tray. Spray with oil.
Bake in the preheated oven for 20-25 minutes.
Allow to slightly cool.
Place in a serving bowl and add remaining ingredients.
Pour vinaigrette over and toss gently. Serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 947kj
Protein 3.3g
Total fat 17.6g
- saturated fat 2.4g
Carbohydrates 11.5g
- sugars 11.1g
Fibre 5.5g
Sodium 407mg

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