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Bottle-Cap Jalapeños Salad

Bottle-Cap Jalapeños Salad
Serves: 2 people
5 from 1 vote


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!