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I love summer salad. I even love a salad that doesn’t feel like a salad. Enter: Mexican salad chopped with vegan. Don’t get me wrong, I think greens-based salads have their place, and I love a good cesarean salad every day. But more and more I’m making salads that don’t come full of spinach or kale. I will keep the greens mine morning smoothie.
Especially on the corner with warm summer days, the season demands a great texture and flavor that I prefer in a chopped salad. Plenty of delicious ingredients and seasonal flavors, all along with a fun confetti-like mix of eating your vegetables.
With the return of the summer backyard, the picnics in the park and the return of quick meals that I can eat directly from the mixing bowl, I decided to focus on some of the most popular seasonal flavors. On the fifth of May, and pull out a repeatable salad all summer long.
For me, the essence of a summer salad is light and bright flavors, they all play with each other, and nothing says summer like bursting tomatoes and sweet corn. The key here is to use corn on the vine and keep the kernels nice and charred on the grill or on the stove. I like a little flavor that plays against the sweetness of the nuts and also prevents the taste of the salad from being too sweet. Same with Poblano.
I actually learned how to roast poblano peppers a few years ago, and now I like to use some smoking during the week to make any salad or egg dish. I burn the peppers by placing them on a sheet tray and sprinkled with a little olive oil. Roast until the skin is protected, and then while hot, place in a bowl and cover the bowl with a plate. Leaving the peppers to evaporate a bit after they are taken out of the oven (you can also cook them on the grill and use the same method for steaming) makes it easier to peel the fine paper skin of the pepper, which is not very pleasant to eat. . Peel a squash, grate it and squeeze the juice. I love the taste of poblano peppers and I think they add something special to a salad that just won’t make a jalapeno.
To give the salad a bit of a treat, I chose chickpeas over the grains (did I mention that this salad is vegan and gluten-free?) They make the perfect white canvas to shine for the flavors you want and make recipes based on plants. felt a little more filling. Load a salad with a ton of herbs – I used cilantro and green onions – and you’re ready to dress.
Let’s talk about this vinegar. It’s delicious and I probably ate half of it straight from my mini blender. I wanted the vinegar wine to have a bite that would cut the sweetness of the corn and tomato and the rich fat of the avocado, and he did just that.
I never measure as much as I like the way I dress up as a mixer. So use the ingredients listed below as a starting point and tailor it to your liking! Some tips I’ve learned along the way include adding a little squeezed honey or sweetener to compensate for the salinity, a punch of vinegar to compensate for the richness of the oil, and lots of herbs to really give it flavor. It’s about balancing salt + sweet + acid + fat when it comes to dressing up, play with proportions to find your perfect mix.
With a little preparation, this vegetarian Cinco de Mayo recipe comes together very quickly, perfect for being in the fridge for a prepared meal during the week (or just one day, I finished my whole bunch of brothers for dinner the night I made this), or well-traveled calendar for outdoor barbecues. Happy summer!
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