Spring Greens Salad with Chili & Mint

Spring Greens Salad with Chili & Mint | happy hearted kitchen
Spring Greens Salad with Chili & Mint | happy hearted kitchen
I made a thai green curry so spicy the other night, I almost had us in tears. Matt was chasing his spoonfuls of curry down with a mouthful of french baguette as beads of sweat appeared on his forehead. uh, whoops.

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 | happy hearted kitchen
Spring Greens Salad with Chili & Mint | happy hearted kitchen

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.

Ingredients

  • 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
What to do
  1. 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.
  2. 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.
  3. Slice the chili in half length wise and scrap out the seeds, then give it a good chop into small bits
  4. Roll the basil and mint leaves together into a tube like form, then chop so that you have long thin ribbons of herbs.
  5. Add all of the ingredients to the salad bowl with the asparagus and zucchinni, drizzle with olive oil and season with salt and pepper.

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