A fellow blog reader of yours, who happens to be a caterer (see here), brought this yummy salad to our book group and I thought it was marvelous. Naturally, I begged the recipe to share with you. Here it is. We served it with my Spaghetti Squash with Tilapia and Cashew Alfredo, as shown above.
Pickled Grape Salad
4 Cups cotton candy green grapes cut in half
1 jalapeño pepper, seeded and very thinly sliced
¼ Cup fresh lime juice
¼ Cup fresh orange juice
½ tsp cumin
2 tsp lime zest
2 tsp orange zest
½ red onion thinly sliced
2 celery ribs, cut in ¼” dice
2 tsp kosher salt
¼ Cup olive oil
½ cup cilantro leaves
½ cup basil leaves
In a medium owl toss grapes, with jalapeño, lime and orange juice and lime and orange zest. Add cumin, celery, onions, salt and olive oil. Add cilantro and basil. Toss. Chill or serve at room temperature.
Serves 4.
Yum! Enjoy!
one typo- it should be fresh lime juice not fish lime juice- I was under a deadline!
Clearly I was too! Thanks… I fixed it. ?