Spicy Rainbow Salad
User Reviews
5
6 reviews
Excellent
Spicy Rainbow Salad
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 plantain
- 1 tablespoon butter
- 2 cups butter lettuce greens or baby spinach
- 1 cup papaya sliced
- ½ cup grape tomatoes sliced
- ½ cup chickpeas
- ¼ cup red pepper chopped
- ¼ cup green bell pepper chopped
- ¼ cup cucumber chopped
- ¼ cup carrot shredded
- ¼ cup Mango chopped
- ¼ cup pickled onion
- 2 tablespoons Pepitas roasted and salted
- 1 avocado thinly sliced
- 2 tablespoons jalapeno pepper sliced
- 2 tablespoons basil chopped, fresh
- 2 tablespoons cilantro chopped, fresh
- 2 tablespoons mint chopped, fresh
- 1 teaspoon sesame seeds toasted
- lime for serving, wedges
- crispy onions or plantain chips, for topping
- 1 white wine to pair, Sutter Home Riesling brand, bottle
spicy lime dressing
- 2 lime juiced
- ¼ cup cilantro chopped
- 2 garlic minced, cloves
- 1 jalapeno pepper seeded and diced
- 1 teaspoon honey
- pinch salt
- pinch black pepper
- ¾ cup extra virgin olive oil
Instructions
- The only thing to cook here is the plantain! Peel the plantain and chop it into chunks. Heat the skillet over medium heat and add the butter. Add the plantain and cook for 5 to 6 minutes, until it becomes golden brown. Remove it from the heat.
- Place the lettuce in the center of your plate. Build the rainbow salad around the lettuce, adding the papaya, tomatoes, chickpeas, plantains, peppers, cucumber, carrot and mango. Top with the pickled onions and the pepitas. Add the avocado in the middle, then sprinkle on the jalapeño slices and the basil, cilantro and mint. Sprinkle on the sesame seeds. Add a wedge of lime for spritzing.
- The one thing left to do is your topping. You can either use some crispy frizzled shallots/onions (store-bought or make your own here!) or some crunchy plantain chips!
- Drizzle with the dressing and serve with a chilled glass of Riesling on the side.
spicy lime dressing
- Whisk together the lime juice, cilantro, garlic, pepper, honey, salt and pepper. Continue to whisk while streaming in the olive oil until the dressing is emulsified. This stays great in the fridge for up to a week!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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