by Todd Gardiner
For the Dressing:
- 1 large Jalapeno pepper, charred
- 1/3 C Olive Oil
- 1t grain mustard
- 1 Lime, juiced
- 1t Fresh Oregano leaves
- 1t Agave syrup
- Kosher salt and Black pepper to taste
Place all ingredients in a blender and blend on high for 30 seconds. Adjust salt and pepper and agave to taste
For the Salad:
- 4 oz. Assorted lettuces, washed
- 1 small bunch cilantro
- 1/4C cherry tomatoes, halved
- 1 small avocado, sliced
- 1 small zucchini or yellow squash, julienned
- 1/4C Jicama, julienned
Mix salad ingredients with desired amount of dressing and toss well to combine. Serve along side grilled fish or poultry.
