Bottle-Cap Jalapeños Salad

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

Serves: 2 people

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5 from 1 vote

Ingredients

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

Instructions

• 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!