Jalepeño Mint Chopped Salad
Chef Seabring Davis
Mexican
Salad
A celebration of freshness, blending crunchy cherry tomatoes, crisp red bell peppers, cool cucumber, and the uniquely refreshing jicama. Tossed together in a tantalizing Jalapeño Mint Vinaigrette, where the heat of jalapeño peppers meets the cool essence of fresh mint, creating a dressing that’s both invigorating and harmonious.
Ingredients
- 2 C Cherry Tomatoes, halved
- 2 Sweet Red Bell Peppers, seeded and ribbed
- 2 English Cucumbers, sliced or diced
- 1 C Jicama
- 2 C Frozen Yellow Corn, thawed
- Salt and Pepper to taste
Jalapeño Mint Vinaigrette
- 2 C Fresh Mint, rough chopped
- 3 C Fresh Parsley, rough chopped
- 3 C Fresh Cilantro, rough chopped
- ¾ C White Vinegar
- 6 Limes, juiced
- 3 Jalapeños, seeded and rough chopped
- 1 Shallot, rough chopped
- 1 Tbsp Salt
- 1 Tbsp Sugar
- ¾ C Vegetable Oil or Avocado Oil
Tools
- Chef’s Knife
- Cutting Board
- Mixing Bowl
- Citrus Squeezer
- Blender
Directions
Jalapeño Mint Vinaigrette (Prep)
- Combine the mint, parsley, cilantro, vinegar, lime juice, jalapeño, shallot, salt, and sugar in a blender, and puree.
- When the mixture reaches a fine consistency, turn the blender to low and slowly drizzle in the oil, until the mixture is emulsified.
- Refrigerate until ready to serve.
Chopped Salad
- Slice the cherry tomatoes. Dice the red bell peppers, cucumbers, and jicama.
- Combine diced ingredients with cherry tomatoes and corn in a large bowl.
- Toss chopped salad with vinaigrette until even coated, added more if needed.
- Set aside and keep at room temperature until ready to use.