Chef Tom Fraker
Vibrant Summer Salad with Hatch Chile Vinaigrette
Category
Salad
Servings
4 - 6 servings
Prep Time
20 minutes
Cook Time
10 minutes
Author:
Chef Tom Fraker
This is a wonderful, hearty salad featuring famed peppers from Hatch, New Mexico. It also includes quinoa, a complete protein. However, if you wish to add more protein, some nicely grilled shrimp, scallops, or red snapper (huachinango) will fit the bill.
Ingredients
-
½ package Melissa’s Organic Red Quinoa
-
½ package Melissa’s Quinoa with Seasoning Packet
-
2 ears fresh corn, grilled, kernels removed
-
2 Melissa's New Mexico Hatch Pepper, roasted, peeled, stemmed and seeded
-
1 (10 oz.) package Melissa’s Baby Heirloom Tomatoes, halved
-
1 (10 oz.) package Melissa’s Organic Edamame, shelled
-
2 ripe Tropical Avocados
-
2 cups seasoned rice vinegar
-
½ cup granulated sugar
-
4-6 Melissa’s New Mexico Hatch Peppers, roasted, peeled, stemmed and seeded
-
2 cloves Melissa’s Peeled Garlic
-
1 ¾ cups extra virgin olive oil
-
To taste Kosher salt and freshly ground pepper
For the Vinaigrette
Directions
Prepare the quinoa according to the package instructions and let cool.
In a bowl, add the cooled quinoa and the corn. Chop the pepper and add to the bowl along with the tomatoes and edamame. Set aside.
In a blender, add the vinegar, sugar, pepper and garlic. Process until smooth and then slowly drizzle in the olive oil. Season with salt and pepper and add to the salad.
Peel, seed and chop the avocados and gently add to the salad. Check for seasoning and serve.
Recipe Note
This salad can have a little kick depending on the heat level of Hatch you choose. If you have frozen Hatch, thaw before peeling and seeding. Dang! Out of Hatch? Anaheim Peppers will work in a pinch, but the flavor will not be the same.
Filed in:
Anaheim Peppers,
Baby Heirloom Tomatoes,
Bowl,
Chile Heads,
Complete Protein,
Complete Protein Salad,
Costa Azul Hot Sauce,
Dinner Bowl,
Hatch Chile Season,
Hatch Chile Vinaigrette,
Hatch Peppers,
Hatch Vinaigrette,
Healthy,
Hearty,
Lunch Bowl,
New Mexico,
Non GMO Soy Beans,
Organic Corn,
Organic Edamame,
Organic Red quinoa,
Peeled Garlic,
Pescatarian,
Plant-Based,
Quinoa,
Red Quinoa,
Salad,
Shelled Edamame,
Tropical Avocado,
Vegan,
Vibrant Summer Salad with Hatch Chile Vinaigrette,
Yellow Quinoa
