Last week I got to visit my family in Indiana. The initial reason for my trip was to visit my grandpa was in town for the week (with his new girlfriend!) But I also got some quality time (shopping) with my mom. It was fun to visit and catch up and spend some time running around the house (and watching Mickey Mouse) with my 2 year old niece, Claire.
My mom makes a salad at least once a day whether it be for dinner or packed in her lunch. Whenever I visit, she seems to have various salad ingredients on-hand and can always whip up a quick meal. Together, we put together this salad using a few ingredients that she had and a few ingredients that I had packed. In a previous post, I mentioned that we’ve got hundreds of cherry tomatoes in the garden, so I picked a bagful (my mom LOVES tomatoes!) and took them with me, along with some jalapeños and a cucumber.
In this salad, we used a baby a kale & greens mix, avocado, cherry tomatoes, carrots, butter beans, dried cherries, and jalapeños. I would have NEVER thought about slicing up a jalapeño and adding it to a salad had my grandpa’s new girlfriend not suggested it. My family was brave enough to try the salad only because they did not know what our secret ingredient was.
Often times, I see people pick jalapeños out of our garden and just take a bite – it seems as though the peppers aren’t as spicy/hot when grown in a home garden. If anything, they pack flavor and that’s exactly what they did for the salad. You can see in the photos, I chose to slice the peppers very thing, long-ways but I think I would enjoy them chopped as well.
Would you be brave enough to add jalapeños to your salad?