Blistered Shishito Salad

By Dani Potts | August 30, 2024

Servings: 4 

INGREDIENTS

  • 8 ounces shishito peppers
  • ¼ cup plus 2 tablespoons olive oil
  • 3 tablespoons shallots or red onion, minced
  • 3 tablespoons cilantro or parsley, freshly chopped
  • 2 tablespoons rice vinegar(or apple cider vinegar)
  • ½ teaspoon cumin 
  • 2 cups fresh corn kernels(from 3 ears of corn)
  • 1 medium avocado, cut into chunks 
  • ⅓ cup vegan feta cheese or queso fresco
  • Optional: ¼ cup pepitas 

INSTRUCTIONS

  1. Prepare and Cook the Peppers: Toss the peppers in a mixing bowl with 2 tablespoons of olive oil. Preheat a cast iron skillet over medium-high heat. Add the peppers in a single layer and cook undisturbed for 2 minutes. Toss and continue cooking until the skins are blistered, about 5 minutes total. Transfer to a cutting board to cool.
  2. Make the Dressing: In a medium bowl, combine shallots, cilantro, rice vinegar, cumin, and 1/4 teaspoon of salt. Slowly whisk in the remaining 1/4 cup of olive oil. Let sit for 10 minutes to soften the shallots.
  3. Assemble the Salad:Once the peppers are cool, chop them and return to the mixing bowl (discard stems). Add corn, avocado, cheese, and pepitas. Season with 1/4 teaspoon of salt.
  4. Combine and Serve: Pour the dressing over the salad and toss to combine. Garnish with extra cheese and pepitas if desired. Serve at room temperature. Enjoy!                                                                                            Credit:DishingoutHealth

BENEFITS

Shishito peppers are small, mild chili peppers with a subtly sweet and smoky flavor. They’re low in calories and rich in vitamins A and C, providing a nutritious boost to your diet. These peppers are often enjoyed roasted or grilled and offer a fun twist since one in ten can have a surprising kick of heat. Their vibrant taste and health benefits make them a great addition to various dishes.