Fresh Mint & Fresno Chile Broccoli Salad
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This recipe is a copycat recipe from Mod Market, a quick serve restaurant in my area. I go there for lunch meetings (otherwise I usually bring my own lunch) and get whatever they have on their seasonal menu. One day, their seasonal item was this Fresno Mint Broccoli Salad. By bite three I was already thinking about how I would recreate the recipe to share with you all! It's perfect as a hearty salad for lunch but also great as a pot luck dish or side at a dinner party. It also stays fresh in a tupperware in the fridge for a week, so you could make a huge batch and eat deliciously all week.
The base of the salad is arugula. Everything else that goes in is big on flavor: start with fresh broccoli florets, then roasted sweet potatoes, slivered almonds, pickled red onions, minced mint leaves and finally thinly sliced fresno peppers. They are all bold, but none so bold that it out shadows the rest. You get these hearty bites of broccoli and roasted sweet potato, touches of clean mint, and then sweet and bright peppers popping through. The almonds lend crunch. Every bite is slightly different, every bite is delicious.
Drizzle with any dressing you like--I have used both a White Balsamic Vinaigrette and the Bacon Vinaigrette from Trader Joe's and both were fantastic.
