Pepper and cucumber salad

This low-histamine bell pepper and cucumber salad tastes super fresh and crisp and is perfect as a starter.

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

5 minutes

Ingredients for 2 servings

• 1 red bell pepper
• 1/2 cucumber
• 2 spring onions (1)
• 3 tablespoons acerola juice
• 3 tablespoons olive oil
• 1 handful of cress
• HistaFood Organic Herb Salt

preparation

• Wash, peel and chop the bell pepper and cucumber.
• For the dressing, mix together some olive oil, acerola juice and organic herb salt .
• Arrange everything on a plate and garnish with spring onion (1) and cress.

Our HistaFood tip

You can also use radishes or regular lettuce for the salad, for example.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.