We didn’t grow up eating a lot of spicy food, mild curry powder and mom’s chili was as far as it went. It was only when I really started cooking meals on my own that I developed an appreciation for different spices and more fiery foods, and the combiniation of mint and chili is one of my favorites. I can be a little heavy handed on the the spice sometimes, but I have learned, (more than once), that it is better to start off with a little heat, then taste and add as go. It’s easier to make things spicier than it is to adjust for too much (plus it saves on baguettes!). I used a mild red chili here, deseeded and chopped up, but if you are wary of heat, use as little as you like, even a chili flavored olive oil would be a nice alternative.
Short and sweet today for a simple salad. Enjoy!
Spring Greens Salad with Chili & Mint
A fresh salad full of spring greens with a bit of kick. Mint is always one of the first herbs to pop up so I love adding it to my greens this time of year. Nice as a side salad, or serves well with brown rice or rice noodles as a main meal. Vegan & Gluten Free. Serves 2.
- 6-8 green asparagus stalks
- 1 medium zucchini
- 1/2 cup fresh green peas
- 1 small red chili, or more or less depending on desired heat
- Large handful each fresh mint and basil leaves
- 1 cup rocket
- Juice of one lemon
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- Using a vegetable peeler, thinly peel the asparagus and zucchini into ribbons, place in a salad bowl and squeeze over the juice of one lemon. Set aside while you prep the other ingredients.
- If using fresh peas, shell and rinse them under cold water. You also use frozen peas here, place in a bowl a cover with boiling water. Let sit for about 1 minute, then rinse well under cold water, this helps to keep them fresh and green.
- Slice the chili in half length wise and scrap out the seeds, then give it a good chop into small bits
- Roll the basil and mint leaves together into a tube like form, then chop so that you have long thin ribbons of herbs.
- Add all of the ingredients to the salad bowl with the asparagus and zucchinni, drizzle with olive oil and season with salt and pepper.