Shishito Pepper Salad

Shishito Pepper Salad

Sweet and spicy! This Shishito Pepper Salad is the perfect colorful side to bring to your next barbecue. It’s fuss free and packed with flavor.

Crunchy bell pepper, sweet slices of mango, creamy avocado and a punch of lime complement the heat of the shishitos perfectly.

I love that this lettuce-free salad can hold up well in the summer heat. I’m also a big fan of fun salads that are free of added sugars. Most pre-bought salads and/or dressings contain loads of added sugars. It’s a bummer, because you might think you’re making a “healthy choice” by going for the greens, only to find out they’ll spike your blood sugar, raise your insulin, and leave you crashing and craving in a couple of hours. Making a salad and/or a homemade dressing is one of the best ways to ensure that eating your veggies really does benefit your body!

This Shishito Pepper salad has fat (coconut oil), fiber (avocado), and greens (peppers). To complete your blood-sugar-balancing Fab Four meal, I’d pair it with some sort of protein. A burger, grilled or sheet pan salmon, or some sautéed shrimp would all be great options.

If you want to learn more about how to use the Fab Four as a powerful tool to boost your metabolism and feel your best, check out my video course, Fab Four Fundamentals, which teaches you everything you need to know!
  • Prep Time

    3 minutes

  • Total Time

    15 minutes

  • Servings


  • Freezer Friendly



  • 1 tbsp coconut oil
  • 2 cups Shishito peppers
  • 1 cup mini sweet bell peppers, sliced
  • ½ an avocado, sliced
  • ½ cup mango, sliced
  • ½ a lime
  • Pinch of Maldon/Pink salt


  1. Heat coconut oil in medium pan over medium high heat.
  2. Drop Shishito peppers into the pan. Saute and stir until peppers blister.
  3. Plate the peppers, then add the sliced bell peppers, mango, and avocado.
  4. Dress with lime juice and a sprinkle of Maldon salt to taste.