Sorry, but we are still having summer-like temperatures in Mississippi, so that means salads. I’ve not been able to get on the soup and chili bandwagon all winter.
I love having a warm element to my salads, like these roasted mini peppers straight from the oven. I like the contrast of the warm, charred flavor with the cool, crisp Romaine lettuce. I didn’t even use a vinaigrette, but just tossed the salad in a little bit of lime juice and oil.
In case you haven’t guessed it, I am so in love with avocado oil. It’s a perfect, neutral-flavored, high-smoke point oil that I use for everything now. Yes, I am going broke–it’s very expensive.
This recipe is more of an idea than an actual recipe. Just load everything into a big bowl, using as much or as little as you want. You will probably have pickled onions leftover. I love them in eggs in the morning.
- The onions are better if you can pickle them a day before, then let them marinate in the fridge. But you can let them hang out on the counter for a couple of hours if you don’t do that
- Make sure to give the avocado and tomato a little salt.
- I used roasted and salted pepitas from trader Joe’s, but you could use raw as well.
- 2 tablespoons apple cider vinegar
- The juice of 1 lime
- 2 teaspoons coconut sugar or sweetener of your choice
- ½ teaspoon salt
- 1 large red onion, thinly sliced
- 1 (16 ounce) bag mini peppers, washed, dried, and ends cut off
- Avocado or extra virgin olive oil for drizzling
- 1 head of Romaine lettuce, chopped
- ½ cup coarsely chopped cilantro, plus more for garnish
- The juice of 1 lime
- 2 teaspoons avocado or extra virgin olive oil
- Roasted pepitas (pumpkin seeds)
- Sliced grape tomatoes
- Sliced avocados
- Salt and pepper to taste
- Earlier in the day or the day before, make the pickled red onion. Whisk together the apple cider vinegar. juice of 1 lime, the coconut sugar, and ½ teaspoon salt in a bowl. Add the sliced onion and toss to coat. Cover with plastic wrap and allow to sit on the counter for 2-3 hours, or store in fridge overnight, shaking the bowl very now and then to coat the onions. Onions will soften the more they sit.
- Preheat oven to 400 degrees. Place the mini peppers on a baking sheet and lightly drizzle with oil, then toss to coat. Spread in an even layer, then roast in oven for about 20 minutes, or until charred and dark golden brown in places.
- To assemble the salad, toss the romaine and ½ cup cilantro with the juice of 1 lime and 2 teaspoons oil. Divide into 2 or 3 bowls. Add pepitas. tomatoes, avocado, mini peppers, and pickled red onion (drain with a slotted spoon). Use salt and pepper to taste on the avocados and tomatoes. Garnish with more cilantro.