- Eat & Drink
- News & Features
- City Life
- The Hamptons
- Las Vegas
- Los Angeles
- New York
- Orange County
- Palm Beach
- San Diego
- San Francisco
- Silicon Valley
- Washington, D.C.
Boost Your Vegetable Intake with this Chopped Salad from Balaboosta
Katherine Guzman | Photo: Quentin Bacon | February 5, 2014
A recipe from the Balaboosta cookbook by Einat Admony.
Sunday's Superbowl was tough to watch and, if you ate like we did, even harder to digest. Now, we're thinking of turning vegetarian for the week. At least that's the idea that crossed our minds when we found this delicioius recipe for chopped salad. It comes from the cookbook Balaboosta by Einat Admony. Think of her as another version of Yotam Ottolenghi, with three restaurants and a cookbook celebrating her life and Israeli heritage.
For this recipe she writes, "This salad is basically a collection of random ingredients, inspired by memories of my days working at the Spanish restaurant Bolo in New York, where they had what is probably the best chopped salad on the planet. Of course when there’s a little more time, fresh corn and freshly cooked black beans are better, but sometimes my grumbling stomach tells me otherwise."
You’ve Been Chopped
Serves 4 to 6
3 tablespoons olive oil
1 tablespoon fresh lime juice
¼ teaspoon kosher salt
Pinch of freshly ground black pepper
Pinch of sugar
5 or 6 fistfuls baby spinach, sliced into thin strips (julienned, if you’re fancy)
1 cup drained canned corn kernels
1 cup drained and rinsed canned black beans
1 small red bell pepper, cored, seeded, and cut into small cubes (about 1 cup)
1⁄3 cup store-bought crispy shallots or fried onions
1 small avocado, cut into small cubes
1 jalapeño chile, cored, seeded, and cut into small cubes
3 tablespoons finely chopped fresh cilantro or basil
Slowly whisk the olive oil into the lime juice. Then add the salt, pepper, and sugar. Toss all the salad ingredients together with the lime vinaigrette. It doesn’t get any easier than this!
Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright (c) 2013. Photographs by Quentin Bacon.