Three-Pepper Salad | Cajun 911 Cuisine
This vibrant Three-Pepper Salad celebrates fresh color, crisp texture, and bright Louisiana flavor. Sweet bell peppers are paired with lemon olive oil, toasted pepitas, and fragrant herbs for a refreshing dish that feels clean, light, and deeply satisfying. Perfect for seafood nights, grilled chicken, holiday spreads, or warm Cajun evenings on the porch.
INGREDIENTS
SALAD BASE
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/4 cup red onion, shaved thin
1/3 cup pepitas, toasted
1 small cucumber, sliced, optional
FRESH HERBS
Parsley
Basil
Green onion
Thyme
SEASONINGS
Pinch Cajun seasoning, optional and mild
Pinch salt
Pinch black pepper
Use any combination, finely chopped to taste.
LEMON OLIVE OIL DRESSING
3 Tbsp lemon olive oil
1 Tbsp fresh lemon juice
1/2 tsp Cajun seasoning
Pinch salt
Pinch black pepper
1/2 tsp honey or cane syrup, optional
INSTRUCTIONS
1. Prep the Vegetables
Thinly slice all bell peppers and red onion. Slice cucumber if using. Place in a large mixing bowl.
2. Toast the Pepitas
Toast pepitas in a dry skillet over medium heat until lightly golden and fragrant. Remove from heat and cool.
3. Make the Dressing
Whisk together lemon olive oil, lemon juice, Cajun seasoning, salt, black pepper, and optional honey until smooth.
4. Assemble the Salad
Add herbs to the vegetables and toss gently. Pour dressing over the salad and toss to coat evenly.
5. Finish and Serve
Top with toasted pepitas just before serving for maximum crunch.
SERVING IDEAS
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Serve alongside blackened fish or shrimp
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Pair with grilled chicken or pork
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Add color to brunch boards or picnic spreads
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Serve chilled or at room temperature
NOTES
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Vegan if honey is omitted
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Add feta or goat cheese for richness
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Best served fresh but holds well for several hours chilled
RECIPE PAIRINGS AND HELPFUL LINKS
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Pair with Bayou seafood dishes
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Serve alongside healthy Cajun sides
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