About the Recipe
I am so thrilled to share the recipe for one of my favorite salads with you - a delicious roasted red pepper salad that is packed with flavor and nutrition. This salad features tender marinated artichoke hearts, creamy avocado slices, and a perfectly boiled egg, all brought together with a mouth-watering almond-parsley vinaigrette.
This salad came to be one day when I was feeling the need for lots of veggies. I had a bunch of red peppers in my fridge calling my name. I love fresh raw peppers but there is something incredible that happens to them when they are grilled or roasted. The flavor just explodes! That is why I love adding them to sauces, sandwiches and salads.
Roasted red peppers are the star of this dish, adding a smoky sweetness to the mix. Combined with the tangy flavor of marinated artichoke hearts and the creamy texture of avocado slices, this salad offers a perfect balance of flavors and textures. And with the addition of a hard boiled egg, you get a boost of protein that will keep you feeling satisfied for hours.
The finishing touch to this delicious salad is the almond-parsley vinaigrette. Made with fresh parsley and almonds, it is a nutty and herbaceous dressing that perfectly complements the other ingredients. Together, this roasted red pepper salad is a delightful combination of nutritious ingredients that are as satisfying as they are delicious.
6 whole Red Bell Peppers (Roasted)
1 jar of Pickled Artichoke Hearts
2-4 Eggs (hard boiled)
Handful Flat Leaf Parsley (fresh)
1/4 cup Blanched Almonds (can be substituted with almond butter)
2-4 tablespoons Red Wine Vinegar
4-6 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Dijon Mustard
Salt and Pepper to taste
Roasting red peppers is an easy and delicious way to add flavor to your salads, sandwiches, and other dishes. Roasting them brings out so much of their flavor, it just brings the dishes you use them in to a whole other level. As much as I absoltely love them in salads, I also love to add them to my list of pizzas toppings and either chop them or blend them into my pasta sauces. What is so great about roasted peppers is that you can make them in a big batch ahead of time, and keep them refrigerated in a sealed container to use throughout the week.
They are so easy to make, you will want this to be a part of your weekly routine.
To roast red peppers in the oven, you'll need the following ingredients and equipment:
Red bell peppers
Aluminum foil or parchment paper
Here are the steps to follow:
Preheat your oven to 450°F.
Wash the red peppers and pat them dry.
Line a baking sheet with aluminum foil or parchment paper.
Place the red peppers on the baking sheet, making sure they are evenly spaced out.
Place the baking sheet on the middle rack of the oven.
Roast the red peppers for 35-40 minutes, or until the skin is charred and blistered.
Using tongs, carefully flip the peppers over halfway through the cooking time.
Once the peppers are fully roasted, remove them from the oven and transfer them to a large bowl.
Cover the bowl with a lid or plastic wrap and let the peppers cool for about 10-15 minutes.
Once the peppers have cooled, peel off the skin and remove the stem and seeds.
Cut the roasted peppers into thin strips or bite-sized pieces.
And that's it! Roasting red peppers in the oven is a simple and easy process that requires just a few ingredients and tools. The resulting peppers will have a delicious smoky flavor that is perfect for salads, sandwiches, and other dishes.
For this particular salad, I decided to cut up some ripe avocados, add in some marinated artichoke hearts and a hardboiled egg for some protein.
To top this salad off and bring all the flavors together I added my Parsley-Almond Vinaigrette. I just love adding nuts to my salads and vinaigrettes. They add a lovely texture and crunch and creamy flavor.
I add all the ingredients to a mini blender and blend until I reach my desired consistency. I love it when it is still slightly chunky so that you can get bites of almonds and parsley.
Plate your veggies and egg and drizzle with the vinaigrette. Sprinkle any leftover parsley ontop. Add a pinch of salt and pepper if needed.