Parsley And Mint Salad With Chipotle Vinaigrette

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
A vibrant, herbaceous salad featuring a smoky-sweet chipotle vinaigrette and tender blanched garlic.
Parsley and Mint Salad With Chipotle Vinaigrette recipe image
Parsley and Mint Salad With Chipotle Vinaigrette recipe image
Print Recipe

Parsley And Mint Salad With Chipotle Vinaigrette

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 223.5

Description

This refreshing parsley and mint salad offers a bright, aromatic experience that balances the peppery notes of fresh herbs with the smoky heat of chipotle peppers. The vinaigrette, made with citrus juices and olive oil, emulsifies into a creamy dressing that coats the tender greens perfectly. Blanched garlic adds a subtle, sweet pungency without the harsh bite of raw cloves. Ideal for a light lunch, a summer side dish, or a palate-cleansing starter, this salad brings together Mediterranean freshness with a hint of Mexican spice. It is simple to prepare, requiring only basic kitchen tools, and delivers a burst of flavor that makes it a standout addition to any meal. Perfect for those seeking a vegan, gluten-free option that is both nutritious and deeply satisfying.

Ingredients

Directions

  1. Bring a small pan of lightly salted water to a boil.
  2. Blanch the sliced garlic for about 3 minutes, then drain and set aside to cool.
  3. In a small bowl, whisk together the lemon juice, orange juice, sea salt, and black pepper.
  4. Slowly drizzle in the olive oil in a thin stream, whisking constantly until the dressing is emulsified.
  5. Stir the minced pickled chipotle peppers into the vinaigrette.
  6. Place the washed and dried parsley and mint in a large mixing bowl.
  7. Add the blanched garlic and the chipotle vinaigrette to the herbs.
  8. Toss gently but thoroughly to coat the greens evenly with the dressing.
  9. Divide the salad among serving plates, creating a mound on each.
  10. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 223.5kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 25.5mg2%
Total Carbohydrate 49.5g17%
Dietary Fiber 3.2g13%
Sugars 1.5g
Protein 9.6g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To make pickled chipotle peppers: Combine 6 stemmed (and seeded if desired) chipotle peppers with 2 cups of red wine vinegar in a small nonreactive saucepan. Bring to a boil, then reduce heat to a simmer. Cook covered for 5 minutes. Let cool, then store in a glass jar in the refrigerator for up to 3 months.

Note: The original source mentioned serving with "warm crab cakes," but this recipe is tagged as Vegan. The crab cake instruction has been removed to maintain dietary consistency.

For best texture, ensure the herbs are completely dry before tossing with the vinaigrette to prevent the dressing from sliding off.

Keywords: parsley, mint, salad, chipotle, vinaigrette, vegan, garlic, blanching, citrus, lemon, orange, olive oil, smoky, fresh herbs, side dish, light lunch
Recipe Card powered by WP Delicious