Mimi’s Kick Ass Salad

Srilatha Salads, Snacks And Light meals Leave a Comment

Print Recipe
Mimi's Kick Ass Salad
Course Salad, Starter
Cuisine Global, Italian
Prep Time 30 mins
Cook Time 10 mins to boil peanuts
Servings
servings
Ingredients
Vegetables
  • 1 Cup Diced cucumber
  • 1 Cup Diced colored peppers 1 each of green, yellow, orange and red peppers
  • 1 Cup Frozen corn No need to thaw
  • 1 Cup Boiled peanuts Use raw peanuts. Boil or pressure cook for 10 mins, in salted water
  • 1 Cup Diced carrots
  • 1/2 Bunch Finely chopped cilantro
  • 1/2 Cup Finely chopped red onions Optional; can leave out if not a fresh onion fan
  • 1 Cup Diced raw/slightly ripe mango Avoid ripe mangoes
Dressing Ingredients
  • 1/3 Cup Extra virgin olive oil
  • 2 TSP Salt Add or reduce to taste
  • 1 TSP Pepper Freshly ground, add or reduce quantity to taste
  • 1/2 Cup Fresh squeezed lime or lemon juice Avoid juice from concentrate. Roughly 2 lemons or 3 limes
  • 1 pinch Red chili powder if you like some heat in your salad
Variations And Additions
  • 1 cup diced jicama
  • 1 cup diced Granny smith apples/green apples
  • 1 cup any crunch vegetable Feel free to use any vegetable that is mild in taste, and is crunchy and can be eaten raw
  • 1 cup any sprout of your choice
  • 1 cup diced pineapple
Course Salad, Starter
Cuisine Global, Italian
Prep Time 30 mins
Cook Time 10 mins to boil peanuts
Servings
servings
Ingredients
Vegetables
  • 1 Cup Diced cucumber
  • 1 Cup Diced colored peppers 1 each of green, yellow, orange and red peppers
  • 1 Cup Frozen corn No need to thaw
  • 1 Cup Boiled peanuts Use raw peanuts. Boil or pressure cook for 10 mins, in salted water
  • 1 Cup Diced carrots
  • 1/2 Bunch Finely chopped cilantro
  • 1/2 Cup Finely chopped red onions Optional; can leave out if not a fresh onion fan
  • 1 Cup Diced raw/slightly ripe mango Avoid ripe mangoes
Dressing Ingredients
  • 1/3 Cup Extra virgin olive oil
  • 2 TSP Salt Add or reduce to taste
  • 1 TSP Pepper Freshly ground, add or reduce quantity to taste
  • 1/2 Cup Fresh squeezed lime or lemon juice Avoid juice from concentrate. Roughly 2 lemons or 3 limes
  • 1 pinch Red chili powder if you like some heat in your salad
Variations And Additions
  • 1 cup diced jicama
  • 1 cup diced Granny smith apples/green apples
  • 1 cup any crunch vegetable Feel free to use any vegetable that is mild in taste, and is crunchy and can be eaten raw
  • 1 cup any sprout of your choice
  • 1 cup diced pineapple
Instructions
  1. Boil peanuts in salted water until fork tender, but not mushy. About ten minutes Alternate: Add 2 cups of water, and salt to peanuts. Pressure cook for 8 minutes.
  2. Chop all the vegetables.
  3. Prepare dressing: Whisk together olive oil, lime/lemon juice, salt and pepper.
  4. Once peanuts are cooled, add to chopped vegetables.
  5. Pour the dressing over; add more if needed.
  6. Garnish with cilantro Refrigerate until ready to serve.
Recipe Notes

Tips:

Can be made a day ahead.
If making ahead, cut up all the vegetables except onions, if using, and store them in different ziploc bags or containers.
Salad dressing should be added a couple of hours before serving to retain crispness of the vegetables.

Serving ideas:

In tortilla cups, or with tortilla chips, on toasted papads, in lettuce wraps, ...

Variations:

Go wild with your imagination and pretty much add any fruit/vegetable that will hold its shape, is mild in taste and can be cut up uniformly! This is my most requested potluck/party salad, and how much ever I make, I always run out!

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *