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 4as side dish
Ingredients
Salad Fixings
1small head romaine lettucetorn into bite sizes
24shishito peppers
2tablespoonsolive oil
1/2teaspoonHimalayan pink salt
1/2teaspoonfreshly ground black pepper
Fresh fruit of your choice: pineapplemango, kiwi, peaches, sliced and grilled
1large avocadosliced
20cherrytomatoes, halved
1/3cuproastedsalted pistachios
1/2cupcrumbled feta cheese
1limequartered
Dressing-Sesame Teriyaki Vinaigrette
2tablespoonsSoy Vay Veri Veri Teriyakior similar
2tablespoonssesame oil
4tablespoonsred wine vinegar
2teaspoonsfresh lime juice
6tablespoonsolive 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!