Chef Tom Fraker

Vibrant Summer Salad with Hatch Chile Vinaigrette

Name: Vibrant Summer Salad with Hatch Chile Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: ½ package Melissa’s Organic Red Quinoa; ½ package Melissa’s Quinoa; 2 ears fresh corn, grilled, kernels removed; 2 Melissa's New Mexico Hatch Pepper, roasted, peeled, stemmed and seeded; 1 (10 oz.) package Melissa’s Baby Heirloom Tomatoes, halved; 1 (10 oz.) package Melissa’s Organic Edamame, shelled; 2 ripe Tropical Avocados; 2 cups seasoned rice vinegar; ½ cup granulated sugar; 4-6 Melissa’s New Mexico Hatch Peppers, roasted, peeled, stemmed and seeded; 2 cloves Melissa’s Peeled Garlic; 1 ¾ cups extra virgin olive oil; To taste Kosher salt and freshly ground pepper

Rated 5.0 stars by 1 users

Cuisine

American

Servings

4 - 6 servings

Prep Time

20 minutes

Cook Time

10 minutes

This is a wonderful, hearty salad featuring famed peppers from Hatch, New Mexico. It also includes quinoa, a complete protein. However, if you wish to add more protein, some nicely grilled shrimp, scallops, or red snapper (huachinango) will fit the bill.

Image of Vibrant Summer Salad with Hatch Chile Vinaigrette

Ingredients

½ package Melissa’s Organic Red Quinoa
½ package Melissa’s Quinoa
2 ears fresh corn, grilled, kernels removed
2 Melissa's New Mexico Hatch Pepper, roasted, peeled, stemmed and seeded
1 (10 oz.) package Melissa’s Baby Heirloom Tomatoes, halved
1 (10 oz.) package Melissa’s Organic Edamame, shelled
2 ripe Tropical Avocados

For the Vinaigrette

2 cups seasoned rice vinegar
½ cup granulated sugar
4-6 Melissa’s New Mexico Hatch Peppers, roasted, peeled, stemmed and seeded
2 cloves Melissa’s Peeled Garlic
1 ¾ cups extra virgin olive oil
To taste Kosher salt and freshly ground pepper

View Cart (0) Checkout

Directions

Prepare the quinoa according to the package instructions and let cool.
In a bowl, add the cooled quinoa and the corn. Chop the pepper and add to the bowl along with the tomatoes and edamame. Set aside.
In a blender, add the vinegar, sugar, pepper and garlic. Process until smooth and then slowly drizzle in the olive oil. Season with salt and pepper and add to the salad.
Peel, seed and chop the avocados and gently add to the salad. Check for seasoning and serve.

Recipe Note

This salad can have a little kick depending on the heat level of Hatch you choose. If you have frozen Hatch, thaw before peeling and seeding. Dang! Out of Hatch? Anaheim Peppers will work in a pinch, but the flavor will not be the same.

Related Recipes

Image of Shredded Brussels Sprouts & Kale Slaw

Filed in: Anaheim Peppers, Baby Heirloom Tomatoes, Bowl, Chile Heads, Complete Protein, Complete Protein Salad, Costa Azul Hot Sauce, Dinner Bowl, Hatch Chile Season, Hatch Chile Vinaigrette, Hatch Peppers, Hatch Vinaigrette, Healthy, Hearty, Lunch Bowl, New Mexico, Non GMO Soy Beans, Organic Corn, Organic Edamame, Organic Red quinoa, Peeled Garlic, Pescatarian, Plant-Based, Quinoa, Red Quinoa, Salad, Shelled Edamame, Tropical Avocado, Vegan, Vibrant Summer Salad with Hatch Chile Vinaigrette, Yellow Quinoa

Previous article South of the Border Salad

Vibrant Summer Salad with Hatch Chile Vinaigrette