Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From: Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From: Food Network Magazine
Mint and Avocado Salad
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The most unique thing about this salad is the diced pepperoncini in the dressing. It gives this salad a gentle pickled heat that pairs shockingly well with rich avocado and cool mint leaves.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
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Directions
- Combine 1/2 teaspoon each Dijon mustard, honey, kosher salt and pepper in a large bowl. Add 2 minced pepperoncini, 1/2 small minced shallot, 3 tablespoons olive oil and 2 tablespoons white wine vinegar. Add 1 diced avocado, 1 cup torn mint and 5 ounces spinach salad mix; toss well. Top with 3 tablespoons salted roasted pepitas.
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