Blistered Shishito Pepper Salad

This is a fun and festive salad year-round with so many vibrant colors! You can usually find shishito peppers in the market any time of year, and when grilled or roasted with a little bit of olive oil and sea salt, they are delicious alone or with just about anything else. We had them at Aviary Wine & Kitchen, an Austin, Texas eatery, as the focal point of a salad with peaches and it was an awesome dish! We like to pair them with grilled seasonal fruit, cherry tomatoes, avocado, feta cheese, roasted pistachios, and a sesame-teriyaki dressing for a flavor explosion!

Blistered Shishito Pepper Salad

We love shishito peppers as an appetizer all by themselves, but this salad recipe is really fun and creates such a beautiful, colorful plate. You can literally use any fruit you like, and we've used mango, pineapple, kiwi and peaches … whatever you can find in season. 

Servings 4 as side dish

Ingredients

Salad Fixings

• ▢ 1 small head romaine lettuce torn into bite sizes
• ▢ 24 shishito peppers
• ▢ 2 tablespoons olive oil
• ▢ 1/2 teaspoon Himalayan pink salt
• ▢ 1/2 teaspoon freshly ground black pepper
• ▢ Fresh fruit of your choice: pineapple mango, kiwi, peaches, sliced and grilled
• ▢ 1 large avocado sliced
• ▢ 20 cherry tomatoes, halved
• ▢ 1/3 cup roasted salted pistachios
• ▢ 1/2 cup crumbled feta cheese
• ▢ 1 lime quartered

Dressing-Sesame Teriyaki Vinaigrette

• ▢ 2 tablespoons Soy Vay Veri Veri Teriyaki or similar
• ▢ 2 tablespoons sesame oil
• ▢ 4 tablespoons red wine vinegar
• ▢ 2 teaspoons fresh lime juice
• ▢ 6 tablespoons olive oil

Instructions

Dressing-Sesame Teriyaki Vinaigrette

• Make the dressing by mixing all ingredients in a jar.

Bister Peppers:

• To blister the shishito peppers, place the cleaned peppers on a piece of foil and drizzle with a little olive oil, and season with a dash of pepper and Himalayan pink salt … our favorite!
• Heat the grill to medium and cook them for about 3 minutes per side, or just until they begin to darken and blister.
• Remove from grill and set aside. You can also blister them in a frying pan, by cooking over medium-high heat until blistered and browned.
• Drizzle the sliced fruit with a splash of olive oil and grill the fruit at the same time.
• Arrange lettuce and all of the other ingredients on the plate just as pretty as you please.
• Drizzle dressing over all and season to taste with S&P.

  Dive in!

Notes

For a dinner salad, simply add grilled chicken breast!