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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!
Nutrition information is automatically calculated, so should only be used as an approximation.