Here is a festive and fun salad that will spice up your life — Bottle-Cap Jalapeños Salad, aka fried jalapeños pepper slices!
I like my salads to have a punch to them. Something to excite me and not leave me bored and unsatisfied. I want ALL THE FLAVOR. And this Bottle-Cap Jalapeños Salad is just all sorts of delightful. Crispy, crunchy, grain-free/gluten-free battered and fried jalapeños bottle caps over a healthy bowl of spinach and arugula salad, and drizzled with a simple balsamic vinegar. It may seem super spicy– but it’s really not at all! The store-bought mild, pickled nacho jalapeños slices have just a subtle spice to them, a lovely tang, and just fantastic flavor!
You can certainly just make the bottle cap jalapeños and serve them alone with a delicious dipping sauce (like ranch!!) as an appetizer. Or serve it over any type of salad in general– whatever your favorite salad may be! You can’t go wrong!
Bottle-Cap Jalapeños Salad
For the Salad:
- 2 cups baby arugula
- 2 cups baby spinach
- 1 cup halved cherry tomatoes
- ¼ small red onion thinly sliced in half moons
- ½ cup shredded sharp cheddar cheese optional, omit for Paleo/Whole30 options
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- Salt and pepper to taste
- 1 avocado thinly sliced
For the Fried Jalapenos:
- 1 cup mild pickled sliced jalapenos storebought, from the jar
- ¼ cup avocado oil
- 3 tbsp cassava flour
- 1 tbsp tapioca flour
- ½ tsp kosher salt
- 1 tsp paprika
- ¼ tsp black pepper
- Place the pickled jalapenos in a colander to drain and set aside. This will help them not be too wet, but just wet enough to adhere to the flour mixture later.
- Meanwhile, in a large mixing bowl combine the arugula, spinach, cherry tomatoes, onions and cheese (if using). Set aside.
- In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, dijon, and a pinch of salt and pepper until well combined. Set aside.
- Heat the avocado oil in a large skillet over medium heat.
- While the skillet is heating, In a shallow bowl, combine the cassava flour, tapioca flour, salt, paprika and pepper. Stir until well combined and there are no lumps.
- Pour the pickled jalapenos into the flour mixture. Using a slotted spoon or fork, toss so that the jalapenos are well coated in the mixture.
- Fry the jalapenos in batches. Do not crowd the pan. Fry until golden brown on each side. Remove to a paper towel-lined plate. Set Aside.
- To serve, Drizzle the salad with the dressing and toss to combine. Divide the salad amongst two bowls. Top with the pickled jalapenos and the sliced avocado. Enjoy!