Roasted Red Pepper And Almond Salad

A light and healthy salad that features roasted red peppers and toasted almonds in a creamy avocado dressing.

Have you ever bought roasted red peppers? If so, you know how pricey they can be. However, they are so super yummy that I was always one of those gals who just sucked it up and paid for them. That was, until I looked up how to make them, and my life was changed forever. So I gave it a shot. It took me all of 15 minutes, and it only cost me a red pepper! I now feel like the biggest silly head for ever buying these from the grocery store.

Now that I was armed with these fancy homemade roasted red peppers, I wanted to do something with them. When I’m making a quick meal for myself at home, I almost always go for a salad—they are just so yummy and easy. So I figured they’d make a great salad topping. Now I needed some more additions. Cheese is an obvious. Protein is an obvious. It needed a crunch. There were almonds in my cupboard; those would do. This called for a creamy dressing, so I went with one of my favorites, made with avocado.

And so was born one of the most amazing salads ever.

I have since received rave reviews of this salad. I mean, my dad said, “Wow, yummy!” And, coming from a meat-and-potatoes man eating a chicken salad, that is like saying, “Oh wow, that’s the cat’s meow! That’s just the bee’s knees! Can I eat it every day, forever?” Right? Yep.

Is This Roasted Red Pepper And Almond Salad Healthy?

This salad boasts lots of healthy ingredients. Chicken breast provides lean protein, and the roasted red peppers are a good source of vitamin C. The almonds provide heart-healthy monounsaturated fats and vitamin E, and the avocado and olive oil in the dressing supply healthy fats. So there’s plenty of goodness in every bite.

How To Perfectly Roast A Red Pepper

Step 1: Cut red pepper in half and deseed.

Step 2: Place, cut side down, on a pan and put under a broiler that is set to HIGH.

Step 3: Broil until the skin goes black and bubbly, 5-10 minutes.

Step 4: Using tongs, pull them out and put in a sealed Ziploc bag to cool.

Step 5: Once cool, open the bag and peel the skin off. This will be very easy, as the steam that was trapped inside will have made the skin very loose.

FAQs & Tips

How Do I Store Leftovers?

This salad is best enjoyed right away. However, if you do have leftovers, it’s best to store the components separately for the best freshness. Keep the roasted red peppers in an airtight container in the fridge for up to 5 days. Store the dressing in a sealed container and give it a good shake before using. The lettuce, chicken, and almonds should also ideally be stored separately.

Can I Make Roasted Red Peppers In Advance?

Absolutely! Roasted red peppers can be made ahead of time and stored in the fridge for up to 1 week. To keep them extra flavorful, store them in a jar with a little bit of olive oil. They’re great to have on hand for quick salads, sandwiches, or pasta dishes.

What Can I Use Instead Of Almonds?

If you have a nut allergy or just want to switch things up, try using sunflower seeds, pumpkin seeds, or crispy chickpeas to add that satisfying crunch.

Serving Suggestions

A soup is always an excellent pairing for a light and healthy salad such as this one. Try it with the velvety Green Pea Soup or a flavorful Asparagus Soup.

To bulk up the meal a little, serve it with thick slices of Garlic Toast or some Cauliflower Bread, if you’re watching your carbs.

Recipe