Garden rainbow salad with cocoa vinaigrette
By Henny Shor, Jerusalem Post, October 18, 2025
https://www.jpost.com/food-recipes/article-870676
Ingredients:
Fresh greens
Cucumber discs
Roasted zucchini slices
Colorful peppers, sliced
Red onion, sliced into rings
Cherry tomatoes, halved
Sweet-potato fries (see below)
Optional: Cocoa nibs or roasted nuts for garnish
Chocolate vinaigrette:
½ cup balsamic vinegarDirections:
For the fries: Using a mandolin slicer or a sharp knife, cut the sweet potatoes into very thin, long strips. Fry in hot oil for two to three minutes until crisp, then drain and set aside in a sealed container until ready to use.
To make the vinaigrette: Combine the water, sugar, and salt in a small saucepan and bring to a boil. Reduce the heat and whisk in the cocoa powder until a smooth syrup forms. Remove from heat and stir in the vanilla. Once cooled completely, whisk with the balsamic vinegar and lemon juice until smooth and glossy.
To assemble the salad: Layer the greens, cucumbers, roasted zucchini, peppers, red onion, and cherry tomatoes on a platter. Top with the sweet-potato fries and drizzle with the chocolate vinaigrette just before serving. Sprinkle cocoa nibs or roasted nuts over the top for extra crunch.
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| Enjoy! |
