Chopped Rainbow Salad

Ingredients

• 1 whole red bell pepper
• 1 whole yellow bell pepper
• 1 whole cucumber
• 1 whole carrot
• 0.5 whole red onion
• 1 pint cherry tomatoes
• 0.5 cups fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1

   Start by washing all vegetables thoroughly under cold water to remove any dirt or pesticides.

   Always wash your vegetables before cutting to ensure they're clean.
2. 2

   Using a sharp knife, cut the red bell pepper in half, remove the seeds, and julienne it into thin strips.

   Practice your grip by holding the knife firmly but comfortably. Use a pinch grip for better control.
3. 3

   Repeat the same process with the yellow bell pepper, cutting it into julienne strips.

   Ensure your fingers are curled back while cutting to avoid any injuries.
4. 4

   Peel the carrot and cut it into thin julienne strips. Be cautious of the knife's sharpness while cutting.

   Always keep your fingers away from the knife's blade.

   Use the claw grip with your non-dominant hand to stabilize the carrot while cutting.
5. 5

   Slice the cucumber into quarters lengthwise and then dice into small pieces.

   Cutting cucumber in quarters provides stability and makes it easier to dice.
6. 6

   Finely chop the red onion and add it to the bowl with the other vegetables.

   Try to keep the knife blade in contact with the cutting board for smoother cuts.
7. 7

   Cut the cherry tomatoes in half and add them to the salad mixture.

   Use a serrated knife for cutting tomatoes if available, this helps prevent squishing.
8. 8

   Chop the fresh parsley and add it to the salad bowl.

   Chopping herbs requires a gentle sawing motion to maintain their flavor.
9. 9

   In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to create the dressing.

   Acidic ingredients like lemon juice can enhance the flavors of fresh vegetables.
10. 10

    Pour the dressing over the chopped vegetables and toss gently to combine all ingredients evenly.

    Tossing gently helps maintain the shape of your diced vegetables.
11. 11

    Serve immediately or chill in the refrigerator for 30 minutes for the flavors to meld.

    Chilling a salad allows the flavors to develop further.