Southwestern Summer Salad

While strolling through my local farmer’s market I found myself gathering ingredients to make a fresh, garden-inspired fruity salsa. But, I remembered I had a head of lettuce that absolutely needed to be used or it would rot a slow, slimy death in my crisper – ‘cause who knows when I would think of it again?  So, I changed my mind from making a sweet salsa to an inspired summer southwestern salad.  By playing with the same ingredient profile – mixing it up in a fun new way, it became a bright, groovy salad; a winner at  your next pot luck.

Southwestern Summer Salad

1 head Romaine lettuce, sliced

1 cup cucumber, sliced and quartered ½ inch

1 cup red onion, thinly sliced

½ cup mixed baby bell peppers, sliced

1-15 oz can black beans, drained and rinsed

1 cup colorful mix of cherry tomatoes, halved

1 cup nectarine or mango, sliced

8- 10 leaves basil, chiffonade – rolled leaves and then sliced thinly

Palmful of cilantro, minced

6-8 strands garlic chives, or regular chives, minced

Pinch of garlic powder and salt

Peach- Tomato Salsa Essence

Makes about 1 cup

1 large tomato, about 8 oz

1/3 cup diced onions

1 Tablespoon minced jalapeno

2 limes, zest and juice

1 lemon, zest and juice

1 teaspoon salt

1 Tablespoon sugar

2 Tablespoons red wine vinegar

¼ teaspoon garlic powder

¼ teaspoon pepper

2-3 Tablespoons peach jam or apricot jam

Pinch of sumac, (optional)

Fried Tortilla Strips

4-5 small flour tortillas, sliced into ½ inch strips

1 cup canola oil

Directions

Wash and prep salad ingredients, dry well.

Sprinkle the black beans with a pinch of garlic powder and salt.

In a vita-mix blender or other powerful blender, combine the peach-tomato essence ingredients.  The amounts given are variable depending on the intensity of the flavors; the ripeness and sweetness of the tomato, the heat intensity of the jalapeno, or the tartness of your lemon and limes. So, as always, taste as you go.  The taste I was going for was a refined, bright, fruity- salsa essence; more tart than tomato-y with a slow, background heat from the jalapeno.

Once the essence is well blended, strain through a sieve and place in the fridge until ready to use.

Slice the tortillas into strips; heat the oil over medium-high heat. Gently brown the tortillas strips when the oil is hot, but not smoking. Drain on paper towels and salt immediately.

Pull all the salad ingredients together in a lovely bowl with a drizzle of peach-tomato salsa essence and a smattering of fried tortilla strips.  Enjoy!

Chef’s Notes

To make it a meal, serve with seared cilantro-lime marinated chicken, shrimp, scallops or mahi-mahi.

The peach-tomato salsa essence is also delicious on its own served as a gazpacho on a hot summer day.  Serve with a garnish of cilantro, lime wedges and grilled peaches or nectarines.

P.S. If you are wondering what fruit I am using in the aquamarine container that looks like an under ripe yellow, nectarine.  It’s actually a new fruit I found at the farmer’s market that is a cross between a nectarine and a mango.  It ripens to a yellow color like a mango and tastes sweet at first like a nectarine, but finishes like a ripe mango.  Totally cool new fruit!  Look for it at your farmer’s market.  Obviously, a nectarine, a mango or heck, a combination of both would work great as substitutes in this recipe.

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