Bottle-Cap Jalapeños Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of arugula and spinach topped with cherry tomatoes, avocado, cheddar, and crispy jalapeño-cassava crackers. Balanced between fresh greens and savory crunch, with zesty vinaigrette.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 cups baby arugula
- 2 cups baby spinach
- 1 cup halved cherry tomatoes
- ¼ small red onion (thinly sliced in half moons)
- ½ cup shredded sharp cheddar cheese (optional, omit for Paleo/Whole30 options)
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- Salt and pepper (to taste)
- 1 avocado (thinly sliced)
- 1 cup mild pickled sliced jalapenos (storebought, from the jar)
- ¼ cup avocado oil
- 3 tbsp cassava flour
- 1 tbsp tapioca flour
- ½ tsp kosher salt
- 1 tsp paprika
- ¼ tsp black pepper
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 2128mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2051mg
- Calcium
- 240mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2128MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.