Lunch: Yellow Pepper and Corn Salad With Turmeric Dressing
Recipe by Yotam Ottolenghi The pepper skins add smokiness to the salad, so don’t peel them. Bonus: That makes life a lot easier.
Ingredients
1 jalapeño, seeds removed, chopped
1 (4-inch) piece turmeric, peeled, chopped, or 3/4 teaspoon ground turmeric
1 (1-inch) piece ginger, peeled, chopped
1 garlic clove, crushed
1 cup coarsely chopped cilantro
1/4 cup olive oil
1/2 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
Kosher salt
Instructions
Pulse jalapeño, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of cilantro. Transfer to a small bowl; season with salt.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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