Sweet pepper salad. Sweet pepper salad with tomatoes

A juicy and healthy warm bell pepper salad will appeal to both vegetarians and those who observe Lent. It is so easy to prepare that you will spend only 5 minutes of your free time organizing a delicious snack in your kitchen. To make the dish colorful, use vegetables of different colors: red, yellow, green. You can prepare slices of colorful peppers in the freezer ahead of time so you have the base you need to create the salad on hand. For greens, use parsley or cilantro, dill - they will highlight the taste of the dish. For those who like culinary experiments in salads without mayonnaise, we recommend adding peeled apple slices; they can also be simmered in a frying pan for 1-2 minutes.

Ingredients

• 2-3 bell peppers or frozen
• 0.5 bunch of parsley or dill
• 2 cloves garlic
• 20 ml vegetable oil
• 2 pinches of salt
• sesame seeds for decoration

Preparation

1. Peel fresh peppers from seeds, cut off the caps, rinse in water, and cut into ribbons. If we use sliced ​​peppers, we will defrost them 10-15 minutes before preparing the dish so that they are not hard, but also not too soft. Be sure to salt the water after defrosting. Heat the vegetable oil in a frying pan and add the chopped peppers into the container, fry for about 2-3 minutes.

2. At this time, peel the garlic cloves, rinse and pass through a press directly into the container. Stir and fry for another 1 minute - there is no need to fry any more, as the garlic will acquire a bitter taste and transfer it to the dish. Remove the pan from the heat.

3. Wash the greens: parsley, dill, celery or any other to your taste. Grind it and add it to the pan with the rest of the ingredients. Add some salt and mix – the warm salad is completely ready!

Bell peppers can now be bought all year round. But can “plastic” winter vegetables from the supermarket compare in taste to fresh sweet peppers? Therefore, many housewives make preparations during the season - they make lecho, and also prepare bell pepper salad for the winter. The latter option is an excellent snack that will diversify your family's diet during the winter.

To prepare salads for the winter, you should choose impeccably fresh, fleshy bell peppers. The preparations will look especially beautiful if you use peppers of different colors or choose pods of a contrasting color in relation to other components. For example, it is better to put red bell peppers in a salad with white cabbage, and green bell peppers in a salad with tomatoes.

The pepper does not require any special preparation; you just need to wash the vegetables well and remove the stem and seeds. You can cut peppers in different ways - rings, half rings, strips, squares.

The remaining salad ingredients are prepared according to the recipe. Vegetables are mixed, seasoned with oil and spices. If the salad is prepared without cooking, then the jars with the salad will need to be sterilized in boiling water.

If vegetables are stewed, then canned food can be made without sterilization. In this case, the boiling salad is packaged in pre-sterilized jars in any convenient way and immediately sealed with lids.

Then the jars are turned over, placed on the lid and wrapped in warm things (for example, a blanket) so that they cool slowly. The jars can be put away for storage within a day. Properly prepared salad is perfectly stored in the apartment.

Interesting facts: in its properties, bell peppers are similar to chocolate; when consumed, the body produces “happiness hormones.” But, unlike chocolate, pepper has no calories, so eating it does not harm your figure.

Bell pepper and cabbage salad for the winter

A simple but tasty salad made from bell peppers and bell peppers, easy to prepare and eaten quickly.

• 2 kg of white cabbage;
• 1 kg of bell pepper (preferably red;
• 500 gr. carrots;
• 5 tablespoons of salt;
• 200 gr. Sahara;
• 1 liter of boiled chilled water;
• 1 glass of vegetable oil;
• 5-6 cloves of garlic;
• 6 tablespoons vinegar (9%).

Cut the cabbage into thin strips. Peel and cut the pepper into strips. The pepper and cabbage strips should be approximately the same width.

Carrots can be grated to make Korean salads, or cut into thin slices. Chop the garlic with a knife or pass it through a press. Place all vegetables in a saucepan. In another bowl, mix water with oil and bring this liquid to a boil. Add salt and sugar to the filling.

Pour the hot sauce into the prepared vegetable mixture and place the bowl with the salad on the fire. Bring to a boil, add vinegar, turn off the heat. Place the salad in sterile jars. The jars can be covered with plastic lids and stored in the refrigerator for several months. But you can also close it hermetically; in this case, the jars need to be sterilized in boiling water for 15-20 minutes.

• 2 kg cauliflower;
• 750 gr. bell pepper;
• 500 gr. onions;
• 15 peas of a mixture of black and allspice.

Marinade:

• 1.3 liters of water;
• 2 tablespoons salt%
• 200 gr. Sahara;
• 200 ml vinegar (9%);
• 200 ml refined oil.

Chop the washed and peeled vegetables. Chop the onion into halves of rings, the pepper into strips. We divide the cabbage into small inflorescences. Place the cabbage inflorescences in boiling water for 2 minutes, then remove them using a slotted spoon and let cool. Mix all the vegetables.

Advice! The recipe indicates the weight of vegetables that have already been peeled from inedible parts.

Place a bay leaf and a few peppercorns into clean jars. Fill the jars with vegetables, pressing lightly.

Prepare the marinade: boil water with the addition of granulated sugar, vegetable oil and salt. Pour in the vinegar and immediately turn off the heat.

Pour the boiling marinade into jars and cover with lids. Place the jars in a wide pan with warm water and sterilize for 10-15 minutes (0.5-1 liter jars). We close the jars hermetically and cool them “under a fur coat.”

Bell pepper salad with tomatoes

Pepper and tomato salad is an excellent vegetable preparation. It can be served plain, or before serving, season it with fragrant vegetable oil and finely chopped onion.

• 3-4 large fleshy bell peppers;
• 1 kg of tomatoes;
• 3 tablespoons sugar;
• 1 tablespoon salt;
• 1 dessert spoon of vinegar (9%);
• 5-6 peas of allspice;
• 2 buds of dry mustard.

Wash the tomatoes, cut out the stalks and cut them into slices 1-1.5 cm wide. Cut the pepper, freed from seeds, into rings about 0.7 cm wide.

• 1 kg of eggplants;
• 500 gr. red bell pepper;
• 200 gr. carrots;
• 5 cloves of garlic;
• 60 ml refined vegetable oil;
• 2 teaspoons salt;
• 4 tablespoons sugar;
• 6 teaspoons vinegar (9%);
• 4 tablespoons of tomato paste;
• 0.5 teaspoon ground hot pepper.

Cut the washed eggplants into small cubes. Place them in a saucepan. Add grated carrots, sweet pepper cut into noodles, and chopped garlic. Add tomato paste, sugar, hot pepper, salt and vegetable oil.

Place the pan on low heat. Slowly bring to a boil, simmer for about 40 minutes, stirring occasionally. At the end of stewing, add vinegar. Place in sterilized jars (makes 2 jars with a volume of 0.75 liters) and immediately seal tightly. Let cool by turning the top upside down and covering with something warm.

Green tomato salad

A salad made from bell peppers has excellent taste and attractive appearance.

• 1 kg of green tomatoes;
• 300 gr. bell pepper (preferably red);
• 300 gr. carrots;
• 300 gr. Luke;
• 1.5 tablespoons salt;
• 1.5 tablespoons of vinegar essence 70%;
• 2 tablespoons sugar;
• a third of a glass of refined oil;
• 3 bay leaves;
• 5-6 peas of allspice.

We wash the green tomatoes, remove the stems and cut the fruits into slices. Add half a tablespoon of salt to the tomato slices and mix. Leave for a couple of hours to infuse.

Prepare other vegetables. We peel them, cut the onion into thin halves of rings, and the pepper into strips. Grate the carrots into long strips, preferably on a grater for Korean salads.

Place all vegetables in a large saucepan. Drain the juice from the green tomatoes and add the tomato slices to the rest of the vegetables. Season the salad with sugar and salt, add bay leaves and allspice peas. Add vegetable oil and mix. Place the pan with vegetables on the stove and simmer with the lid closed for 10 minutes. During the stewing process, vegetables need to be stirred periodically. You need to simmer until the tomatoes change color, becoming lighter. Then add vinegar, stir and remove from heat.

Place the salad in clean, sterilized jars and fill with the juice that is released during the process of stewing the vegetables. Then sterilize the jars in boiling water for 10 minutes. Then seal it hermetically. Cool in air, turning the top upside down.

Pepper has a special place in Mediterranean and Balkan cuisine. Pepper fruits, depending on the variety, have a variety of shapes, colors and sizes. When buying peppers, make sure that the green stem is fresh and light and the skin is smooth.

Of all the vegetables, after parsley, pepper is the richest source of vitamin C. In terms of this indicator of usefulness, it surpasses lemon and even blackcurrant! Moreover, the most ascorbic acid is contained near the stalk, that is, in that part of the fruit that we cut off during cleaning.

By the way, there is no need to throw away the part of the pepper that is cut off along with the stalk. If it has retained its ring shape, then by removing the stalk, the pepper ring can be used to decorate the salad. And if the “lid” of the pepper is broken, then it can be finely chopped and added to the salad. Or just eat it to gain those 200 g of pepper, the consumption of which satisfies the daily requirement of an adult for vitamin C.

Sweet pepper, also known as “bell pepper,” is perhaps our most famous pepper. These are green, yellow or red cone-shaped fruits the size of a fist. Green peppers turn red in the fall while retaining their juicy, crisp flesh. Peppers of a different size are often found in stores, bazaars and in your own gardens.

Salads are prepared from fresh, pickled, baked, boiled or stewed sweet peppers, seasoned with vegetable oil with or without vinegar.

A salad made from multi-colored sweet peppers looks appetizing and luxurious. And yet, after cutting off the stalk, try the pulp to see if it is bitter, whether its taste will be combined with the taste of the rest of the salad ingredients. Now you are not an artist, but a cook.

Red peppers are sweet both raw and cooked. Orange and yellow peppers are slightly less sweet than red peppers. Green peppers are best eaten raw - they become bitter if cooked longer than required. You can sometimes find black and purple peppers - these types taste similar to green peppers and will turn green when baked. They can be eaten in salads, and should be cooked for no longer than five minutes.
Before subjecting the pepper to any kind of culinary processing for further use in salad, it must be washed, the stalk removed, cutting it out along with part of the pulp, and thoroughly cleaned of seeds.

To roast the pepper, rub it with vegetable oil and place the whole pepper (without the stem or seeds) in a very hot oven for 4-5 minutes, until the skin begins to bubble and blacken. The same effect can be achieved by holding the pepper over an open flame or quickly frying it in a small amount of oil in a very hot frying pan. After this, the skin is immediately removed. To avoid getting burned, you can try to get rid of the skin in another way. Place the peppers on a board and cover with a plastic bag. After a few minutes, the skin will slide off the pepper freely. Now feel free to use the pepper as directed in the recipe.
And this is how Bulgarian chefs advise preparing peppers for use in salads.

Wipe intact, fleshy pepper pods with a soft, damp cloth. Without removing the seeds, place on the bottom of a cast-iron or aluminum frying pan, cover tightly and bake over moderate heat, turning 2-3 times. When the peppers are evenly browned, turn on the heat at maximum power for 5-7 seconds, then turn off. Let the peppers cool, covered, for 20 minutes. Drain the resulting liquid and carefully remove the skin from the pepper.

Peppers in salads go well with olive oil, regular table oil, red wine, apple or balsamic vinegar and a pinch of sugar, chopped parsley. Baked peppers with walnuts are very good.

Sweet pepper salad

Ingredients for the salad: 2 pods of red, 2 pods of yellow and 2 pods of green sweet peppers, 100 g of onions, 50 ml of liquid honey.

Salad recipe: Cut peppers and onions into rings, half rings or cubes, mix, pour over honey.

Sweet pepper salad with herbs

Ingredients for the salad: 500 g sweet pepper, 50 g parsley, 25 g dill, 25 g basil, salt, 50 ml vegetable oil.

Salad recipe: Cut the pepper into cubes, mix with finely chopped herbs, add salt and season with vegetable oil.

Boiled sweet pepper salad

Ingredients for the salad: 500 g sweet pepper, 50 ml vegetable oil.

Salad recipe: Wash the pepper, remove the stem and seeds, place in boiling salted water and cook for 5 minutes from the moment it boils. Then drain the water, cool the pepper, cut into strips and season with vegetable oil.

Roasted sweet pepper salad with garlic and nuts

Ingredients for the salad: 500 g of sweet pepper, 20 g of garlic, 100 g of walnuts, 50 ml of vegetable oil, 1 teaspoon of lemon juice or vinegar, sugar, salt, black pepper - to taste, parsley - for decoration.

Salad recipe: Peel the baked sweet peppers and cut into strips. Crush the garlic and nuts, mix with sugar, salt, black pepper, lemon juice and vegetable oil. Combine pepper with the resulting mixture, sprinkle with finely chopped herbs.

Salad of baked sweet peppers, tomatoes and cucumbers

Ingredients for the salad: 300 g sweet pepper, 100 g cucumbers, 200 g tomatoes, 100 g onions or green onions, 50 ml vegetable oil, 15 ml vinegar, salt, ground black pepper - to taste.

Salad recipe: Peel the baked sweet peppers and add salt, add a little ground black pepper and vinegar. Cut the pepper into strips and place in a circle on the edge of the dish. Place cucumbers and tomatoes cut into thin slices in the middle of the dish, sprinkle with chopped onions, salt, and season with vegetable oil or vinegar.

Salad of baked sweet peppers with tomatoes and cucumbers

Ingredients for the salad: 300 g sweet pepper, 100 g tomatoes, 100 g cucumbers, 50 g onions, 50 ml vegetable oil, parsley, vinegar, salt - to taste.

Salad recipe: Peel the baked sweet peppers, then cut into cubes. Peel tomatoes and cucumbers and cut into cubes. Cut the onion into thin half rings, add salt and mash with your hands. Combine the products, add salt, add chopped herbs, season with oil, vinegar, mix well and place in a heap in a salad bowl.

Roasted sweet pepper and tomato salad

Ingredients for the salad: 300 g sweet pepper, 300 g tomatoes, 50 g onions, 50 ml vegetable oil, 10 ml lemon juice, garlic, parsley, salt to taste.

Salad recipe: Bake the pepper in the oven, remove the skin, cut into strips. Combine with tomato slices, onion cut into rings, and finely grated garlic. Add salt, sprinkle with lemon juice, season with oil, sprinkle with herbs.

Roasted sweet pepper salad with green peas and rice

Ingredients for the salad: 300 g of sweet pepper, 1 glass of boiled rice, 1 glass of canned green peas, 30 ml of vinegar, 30 ml of vegetable oil, green onions, salt, sugar - to taste.

Salad recipe: Bake the pepper in the oven, peel, cut into cubes, combine with rice and green peas, add salt, season with a sauce of oil, vinegar and sugar. Place in a salad bowl and garnish with chopped green onions.

Sweet pepper salad with onions

Ingredients for the salad: 500 g sweet pepper, 100 g onions, 30 ml vinegar, 50 ml vegetable oil, salt, ground pepper - to taste.

Salad recipe: Cut the sweet pepper into strips or rings, cut the onion into thin rings, mix everything, add salt and ground pepper. Season with vinegar and vegetable oil.

Sweet pepper salad with tomato dressing

Ingredients for the salad: 500 g pepper, parsley - to taste. For dressing: 50 ml vegetable oil, 30 ml 3% vinegar, 100 g onions, tomato puree, salt, ground pepper, sugar - to taste.

Salad recipe: Cut sweet peppers into strips, pour tomato dressing. Before serving, sprinkle with finely chopped parsley.

Sweet pepper salad with apples

Ingredients for the salad: 300 g sweet pepper, 300 g apples, 100 g green onions, 60 g green salad, 50 ml vegetable oil, 20 g sugar, parsley, salt to taste.

Salad recipe: Cut peppers and apples into cubes, green onions into rings, lettuce into strips, finely chop parsley. Combine the products, add sugar to taste, salt, season with vegetable oil, mix thoroughly.

Sweet pepper salad with apples and tomato dressing

Ingredients for the salad: 300 g of sweet pepper, 100 g of apples, 100 g of onions, 1 clove of garlic, salt, sugar, ground pepper, herbs - to taste.

For dressing: 30 ml vegetable oil, 30 ml 3% vinegar, 1 tbsp. spoon of tomato puree.

Salad recipe: Cut the sweet pepper into thin rings. Cut the apples into cubes, combine with pepper, add grated or chopped onion and garlic in a blender, salt, sugar, ground pepper, chopped herbs, season with tomato dressing.

Sweet pepper salad with tomatoes

Ingredients for the salad: 300 g sweet red pepper, 100 g tomatoes, 100 g onions, 2 tbsp. tablespoons chopped dill, 50 ml vegetable oil, 1 tbsp. a spoonful of lemon juice, 2-3 cloves of garlic, salt, ground pepper - to taste.

Salad recipe: Cut the pepper into cubes, tomatoes into slices. Finely chop the onion, add lemon juice, ground pepper, and finely grated garlic. Combine everything, season with vegetable oil and sprinkle with dill.

Sweet pepper salad with cherry tomatoes

Ingredients for the salad: 1 pod each of red, green and yellow sweet pepper, 150 g cherry tomatoes, juice of half a lemon, 50 g pine nuts, 30 ml olive oil.

Salad recipe: Cut the pepper pods into rings, mix, sprinkle with lemon juice. Add whole or halved cherry tomatoes and pine nuts. Gently stir again and pour in olive oil.

Sweet pepper salad with tomatoes and cucumbers

Ingredients for the salad: 300 g of sweet pepper, 100 g of fresh cucumbers, 200 g of tomatoes, 50 g of onions, greens, salad dressing of 30 ml of vinegar and 30 ml of vegetable oil.

Salad recipe: Cut the pepper into strips, tomatoes into slices, cucumbers into slices, onions into rings. Combine, season with salad dressing and mix thoroughly. Sprinkle with finely chopped herbs.

Sweet pepper salad with tomatoes and pickles

Ingredients for the salad: 300 g sweet red pepper, 100 g pickled cucumbers, 200 g tomatoes, 50 g green onions, 1 tbsp. a spoonful of chopped dill or parsley, 50 ml of vegetable oil.

Salad recipe: Cut the pepper into strips, add sliced ​​cucumber and tomatoes, finely chopped onions and herbs. Mix everything, season with vegetable oil and garnish with strips of red pepper.

Sweet pepper salad with tomatoes, cucumbers and rice

Ingredients for the salad: 2 pods of red and 2 pods of green sweet pepper, 1 glass of boiled rice, 100 g of tomatoes, 50 g of onions, 100 g of fresh cucumbers, salt, sugar, ground pepper, vinegar - to taste, green salad leaves - for registration

Salad recipe: Cut sweet pepper, tomato, onion and cucumber into cubes, combine with chilled boiled rice, salt and pepper, add sugar, vinegar and place on green salad leaves.

Stuffed Pepper Salad

Ingredients for the salad: 500 g of sweet pepper, 3 cups of boiled rice, 4-5 cloves of garlic, 25 g of fresh basil, salt, 50 ml of vegetable oil, 10-12 green lettuce leaves, juice of half a lemon, 50 g of parsley.

Salad recipe: Cut off the stems of the raw peppers along with some of the pulp. Bake the peppers and cool. Finely chop the garlic and basil, add rice, salt, add vegetable oil and mix well. Fill the baked pepper tightly with this filling.
Cut the stuffed pepper into circles and place on a plate on green lettuce leaves, sprinkle with lemon juice, sprinkle with parsley leaves.

Sweet pepper salad with green peas

Ingredients for the salad: 300 g red sweet pepper, 200 g canned or fresh green peas, 50 g onions, salt, 30 ml vegetable mask.

Salad recipe: Cut the pepper into cubes, add green peas and finely chopped green onions, salt, mix, season with vegetable oil.

Despite the exquisite variety of dishes in Bulgarian cuisine, the most favorite is still a simple bell pepper salad. Such salads are served in different versions in all restaurants and bistros without exception. The essence of these salads is baked bell peppers with vegetable oil and grape vinegar. All other additives are secondary and, as a rule, are added according to mood.

A significant part of Bulgarian dishes is associated with certain holidays and events - religious or civil. For the New Year, traditional bread is prepared - banitsa with feta cheese according to a special recipe, for Easter - various homemade pastries are prepared for most holidays and events. But dishes made from bell peppers - fresh, pickled and even dried - are almost always on the menu.

A delicious bell pepper salad is a very simple appetizer that can be prepared in just a few minutes if you bake a few bell peppers in advance and let them cool. This snack is very low in calories, and, by and large, may well not need oil. A very light meal, a separate dish or even a great ingredient for a great sandwich - just put the prepared pepper on a slice.

Bell pepper salad is very popular, and not only as an appetizer. It's amazing how well roasted peppers work as a side dish for or with. This salad is often served as a component of complex appetizers or as one of the ingredients in luxurious salads. Typically, such snacks, in addition to fresh vegetables, include bell pepper salad, green caviar - or homemade, often spicy and.

Bake bell peppers until blackened

Place the baked peppers in a pan and cover it with a lid. Alternatively, you can place the peppers in a plastic bag and tie it. Baked peppers should cool. The outer blackened shell peels off easily and can be removed with your fingers. Oh, by the way, there is no need to force the process - let the peppers cool, otherwise there will be burns. Carefully peel the pepper from the shell, as is done when preparing lyutenitsa.

Remove burnt skin from baked peppers

Using a knife, cut off the top of each pepper and remove all seeds. If liquid has accumulated inside the peppers, it is better to drain it. But do not squeeze or squeeze the baked fruits; they are easily deformed and torn.

Place the baked peppers prepared for the salad on a cutting board and cut across or diagonally the fruit into wide strips. Approximately 5-6 strips should be obtained from each fruit. Place the chopped peppers on a large plate if the pepper salad is being served at a holiday table, or on individual portioned plates for appetizers. Season the pepper with fine salt, just a little. Peel the garlic cloves and chop them with a knife. Sprinkle garlic over peppers on plate.

Chop the roasted pepper, add salt and sprinkle with chopped garlic

Pick off all the leaves from the sprigs of parsley and dill and chop the greens quite finely. A small pod of hot pepper - red or green, cut along with the seeds diagonally into thin rings. Arrange the chopped hot peppers on top of the baked bell peppers and sprinkle the bell pepper salad generously with chopped herbs.

Sprinkle with herbs and pour over dressing

Gently pour the wine vinegar over the peppers on the plate, trying to distribute it evenly. Don't add too much vinegar, otherwise you'll end up with pickled bell peppers. The salad is dressed with olive oil, although regular sunflower oil is fine, just don’t use oil with a strong aroma. The smell of unrefined vegetable oil will overpower the taste and aroma of baked peppers.

1. Grease eggplant and peppers with olive oil and bake at 200C until soft. 2. Prepare the dressing: Remove the zest from half the lemon and squeeze out the juice. It is in this order, and not otherwise, because removing the zest from a squeezed lemon is a dubious pleasure) 3. Finely chop the garlic and, if desired, chili pepper - for those who like it spicy 4. Fold...

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Rinse all vegetables in water. Remove seeds from bell peppers and cut into thin strips. Cut the boiled chicken fillet into strips. Also cut the carrots into thin strips or grate them on a Korean carrot grater. Cut the tomatoes into thin slices. Mix all the chopped vegetables and chicken fillet and cheese, grated into crumbs or very...

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1. Sort the rice, rinse thoroughly under running water and cook over low heat. When the rice is ready, remove it from the heat and cool. 2. Cut the red bell and yellow peppers in half and remove the seeds. Set the two halves of the pepper aside, 3. and cut the other two halves into fine cubes. 4. Peel the red onion...

1. Heat olive oil in a frying pan and fry the peppers. Then cool and remove the skin, cut not very finely into strips. 2. Peel the tomato and cut into cubes. removing seeds. 3. Cut the onion into thin half rings or feathers, mix with chopped parsley. 4. Grate the egg on a coarse grater. Crumble the cheese. 5. Place on the bottom of the bowl...

Cut the pepper in half, sprinkle with olive oil and place in the oven, where we leave it at 200C for about 7-8 minutes. Then we put it in a bag (this way the skin will peel off very quickly). While the pepper is baking and cooling in the bag, boil our pasta in salted water (no more than 10 minutes). Rinse with cold water. Peeling the apple...

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Soak the chickpeas overnight, then boil until tender, drain the water. Using a vegetable peeler, thinly slice the zucchini into ribbons. Cut the pepper into cubes. Add vegetables to chickpeas, add salt, pepper, and mix. Mix all ingredients for dressing. Place torn lettuce leaves on plates, sprinkle with salt and a mixture of peppers. Place vegetables and chickpeas on top....

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Cut the zucchini into strips with a vegetable knife. Pepper, remove seeds and membranes, cut into long strips as thin as possible. Place green beans in boiling water for 5 minutes, then immediately rinse with ice water. For the sauce, mix lemon juice, soy sauce and olive oil, beat with a fork. Mix zucchini, bell pepper, beans, pine...

Add salt, peppercorns and shrimp to boiling water - boil for 2 minutes, remove shrimp, cool; Tear salad mix coarsely into lettuce leaves; Add bell pepper (diced), avocado (diced), shrimp and chopped garlic; Add salt, sprinkle with pepper, add oil - mix with a fork;

Wash the bell pepper, cut it into pieces, and remove the seeds. Place, cut side down, on a baking sheet lined with foil and bake in the oven under the grill (about 20 minutes). As soon as the pepper is charred, take it out, put it in a plastic bag for 15-20 minutes, peel it, and cut it into cubes approximately 1*1 cm in size. If there are no olives...