Earlier this week I wrote about a recipe for Chicken Gribenes N Waffles Cupcakes. It was a recipe I had researched. Considered. Carefully planned. And it came out…ok. Not quite as mind blowing as I had hoped. But fun to execute and I remain proud all the same. I mean, who else can say they made a delicious pareve cupcake topped with fried chicken skin!?
I had planned to make grilled chicken breasts with a farmers market-fresh peach salsa for dinner this past Monday evening. I picked up all the ingredients I would need for the fruity salsa. My daughter kept me company at the counter while I carefully diced and mixed. It’s such a great feeling when you feel like your meals are well-planned, healthful and then actually executed, right!?
And then my husband, who was bringing home the chicken breasts, got held up at work. What to do with the my salsa!?
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Looking in the fridge I spotted some fresh spinach, and a small piece of steak leftover from dinner the previous evening. Hmmm….could these things go together? The answer was a resounding yes.
I added some fresh corn, cucumber, slivered almonds and a drizzle of balsamic vinegar and olive oil. Wow- what a winning recipe! My husband and I devoured the leftovers-inspired salad. Who cares if my big plans for grilled chicken breasts with mango peach salsa didn’t work out – the salad that emerged is even better. It was a great reminder to myself that sometimes the best things happen when you don’t plan, both in and out of the kitchen.
I hope you enjoy this hearty salad recipe, and I wish you happy improvising!
Ingredients
For mango peach salsa:
1 mango, diced
2 small-medium sized peaches, diced
1 cup chopped tomatoes
½ red bell pepper, diced
¼ cup finely diced red onion
2 Tbsp finely diced jalapeno
1 Tbsp olive oil
Juice from ½ lemon
Salt and pepper
For grilled steak:
1 pound skirt steak
1 Tbsp olive oil
Salt and pepper
1 bag washed spinach
½ English cucumber, diced
1 cup fresh corn
¼ cup slivered almonds
2 Tbsp olive oil
1 Tbsp balsamic vinegar
Salt and pepper
Directions
Heat grill pan on medium-high heat.
Pat steak dry and season liberally with salt and pepper. Add olive oil and rub each side. Oil grill pan and grill steak turning once, 4-6 minutes for medium-rare.
When steak is done, remove from pan and transfer to a cutting board. Let sit loosely covered with foil another 5 minutes.
Meanwhile, assemble the salad and mango salsa.
For the mango peach salsa: in a small bowl combine mango, peach, tomatoes, bell pepper, red onion and jalapeno. Season with salt and pepper and squeeze half a lemon on top. Add 1 Tbsp of olive oil and mix.
For the salad: place spinach leaves on a large plate. Add chopped cucumber, corn and almonds. Top with around 1 cup of mango peach salsa.
After the steak has rested for 5 minutes, slice the steak diagonally across the grain. Place steak on top of salad.
Drizzle with olive oil and balsamic vinegar.
pareve
Pronounced: PAHRV or pah-REV, Origin: Hebrew, an adjective to describe a food or dish that is neither meat nor dairy. (Kosher laws prohibit serving meat and dairy together.)
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