Shishito Pepper and Cucumber Salad
With smoky, spicy flavor, this grilled shishito pepper and cucumber salad is balanced with cool cucumbers, cherry tomatoes and lemon vinaigrette.
Servings: 4
Ingredients
- For salad
- 12 ounces shishito peppers tops trimmed off and peppers halved lengthwise
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 English cucumber thinly sliced
- 1 cup halved grape or cherry tomatoes
- 1/4 cup roughly chopped cilantro
- 2 teaspoons black sesame seeds
- For vinaigrette
- 2 tablespoons lemon juice
- 1 tablespoon rice wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat a gas or charcoal grill on high heat.
- Toss the shishito peppers in olive oil, salt and pepper. Grill the peppers on both sides until they are blistered, about 1 minute per side.
- In a large bowl, combine the peppers with the cucumbers, tomatoes, cilantro and sesame seeds.
- For the vinaigrette, whisk together the lemon juice, rice wine vinegar, olive oil, salt and pepper in a small bowl.
- Drizzle the vinaigrette over the salad.
Notes
If you can't find black sesame seeds, you can substitute them with white sesame seeds.
Nutrition
Calories: 124kcal | Carbohydrates: 9g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 870mg | Potassium: 158mg | Fiber: 3g | Sugar: 5g | Vitamin A: 291IU | Vitamin C: 23mg | Calcium: 23mg | Iron: 1mg