What happens when you juice pineapples, carrots and fresh green serrano chiles?
A spunky zesty salad with sweet and spicy flavours can be created to fuel you through the day. Last week, we bought lots of great farm produce from the City Bowl Market.
Back at home, I put pineapple and carrots and threw in a couple fresh green serrano chiles into the juicer to see if anything would come out. Some great juice was made, but the pulp left inside was looking equally nutritious and delicious.
Spontaneous creations is how I would describe my kitchen technique. I love creating recipes that make ordinary whole foods into unique delicious dishes. Like James Beard once said, “When cook, you never stop learning. That’s the fascination of it.” With any chance to experiment in my kitchen with fresh ingredients, I let the space between mistakes and alchemy emerge. Adding chiles into the juicer seemed natural and somehow, necessary.
I’ve shared some fun recipes before that have worked out great like: Strawberry-Beetroot Flapjacks, and Banana-Pecan Sorbet. When creations in the kitchen lead to easy vibrant dishes, I get excited to share them with you. Here’s what happened when I decided to juice green chiles with pineapples and carrots:
The Spicy Zesty Sweet Chickpea Salad
Instead of throwing the pulp from the centrifugal juice extractor away or into your compost bin, try adding it to recipes like this one:
Juice and fiber of three medium sized carrots
Juice and fiber of half a small pineapple
Juice and fiber of two green serrano chiles
Juice of and fiber of large lemon and zest
500 grams of sprouted or cooked chickpeas (garbanzo beans)
1 finely chopped fresh red pepper
1 finely chopped red onion
1 diced roma tomato
Salt, pepper and cumin to taste
Handful of fresh cilantro leaves and stems, finely chopped dhania
Handful of coarsely crushed unsalted cashews
2 Haas avocados
Juice the carrots, pineapple, chillies, and lemon in a juicer (with any centrifugal, one-gear, etc). Empty the juice into a large mixing bowl, and scrape the pulp from inside the juicer into the same bowl. Add the diced tomato, red pepper, chickpeas, onion, salt, cumin, pepper and lemon zest into the bowl with juice and pulp. Mix well and let it sit and marinate for 20 minutes. Mix dhania into the salad, leaving some leaves for garnish.
Cut the avocados into half and remove the flesh from the avocado shell. Slice the avocado into long slices. Scoop the salad into the halves of the avocado shell as an appetizer serving bowl. Place avocado slices and dhania leaves on top as garnish. Enjoy! The salad can definitely be stored in the fridge and be enjoyed the following day.
Tip: It’s best to stir in the dhania and avocado when you plan to serve and eat it immediately.
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