Is it possible to use the Pickle Creek Jalapeno Infused Olive Oil in a salad? Yes, yes it is. With absolutely delicious results!
| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 2 ripe mangos
- 1 cucumber
- 1/2 red onion
- 1/3 c cilantro, chopped
- 1/2 c lime juice
- 1/4 tsp ground chipotle pepper
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 c Pickle Creek Jalapeno Infused Vinegar
- 1/2 c Pickle Creek Jalapeno Infused Olive Oil
- 4 c salad greens
- 3-4 Tbsp cotija cheese
Ingredients
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Instructions
- Cut the cucumber lengthwise, and then slice into half moons. Cut the onion half into quarters and then thinly slice. Chop the mango into thin pieces roughly the size of the cucumber pieces. Place everything into a medium-size bowl, add the chopped cilantro, and stir to mix.
- In a small cup or bowl, whisk together the lime juice, chipotle powder, ¼ tsp salt, and 1/8 tsp pepper. Add to the cucumber, mango, and onion mixture and toss to combine.
- Measure out the jalapeno infused vinegar and olive oil in a glass pint jar or other small jar. Seal the lid on tightly and shake well to thoroughly mix the vinegar and olive oil. Season to taste with salt and black pepper.
- Divide the cucumber, onion, and mango mixture into 4 portions. Place 1 c field greens in 4 bowls and top each bowl with 1 portion of the mango mixture. Top with dressing and cotija cheese. Serve immediately after dressing. Enjoy!
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