This recipe is from The Defined Dish Blog. It was such an easy salad to throw together during the week!
Ingredients:
- FOR THE SALAD:
- 2 cups baby arugula
- 2 cups baby spinach
- 1 cup halved cherry tomatoes
- ¼ small red onion thinly sliced in half moons
- ½ cup shredded sharp cheddar cheese optional, omit for Paleo/Whole30 options
- 2 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp lemon juice
- 1 tsp dijon mustard
- Salt and pepper to taste
- 1 avocado thinly sliced
- FOR THE FRIED JALAPENOS:
- 1 cup mild pickled sliced jalapeños storebought, from the jar
- ¼ cup avocado oil
- 3 Tbsp cassava flour
- 1 Tbsp tapioca flour
- ½ tsp kosher salt
- 1 tsp paprika
- ¼ tsp black pepper
Preparation:
- Place the pickled jalapenos in a colander to drain and set aside. This will help them not be too wet, but just wet enough to adhere to the flour mixture later.
- Meanwhile, in a large mixing bowl combine the arugula, spinach, cherry tomatoes, onions and cheese (if using). Set aside.
- In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, dijon, and a pinch of salt and pepper until well combined. Set aside.
- Heat the avocado oil in a large skillet over medium heat.
- While the skillet is heating, In a shallow bowl, combine the cassava flour, tapioca flour, salt, paprika and pepper. Stir until well combined and there are no lumps.
- Pour the pickled jalapenos into the flour mixture. Using a slotted spoon or fork, toss so that the jalapenos are well coated in the mixture.
- Fry the jalapeños in batches. Do not crowd the pan. Fry until golden brown on each side. Remove to a paper towel-lined plate. Set Aside.
- To serve, Drizzle the salad with the dressing and toss to combine. Divide the salad amongst two bowls. Top with the pickled jalapenos and the sliced avocado. Enjoy!
Yields: 2 Servings
