Quinoa • Zucchini • Carrots • Tomatoes • Corn • Jalapeño • Red Onion

By Green Garden Bakery youth and chef coach Jametta Raspberry from House of Gristle.

Download this recipe (pdf)

Jalapeño Popper Power Salad by Green Garden Bakery Youth

Inspired by vegan baking.

Green Garden Bakery (GGB) is known for their youth-bakery biz, including their vegan Jalapeño Chocolate Chip Cookies. Lammi, Maimoona, Aliya, Jaden, Isahk, Neema, Nyah, Inaya, Ariana, Nevaen, Martina and Raija used that as their inspo for this salad. Chef Jametta Raspberry knew exactly how to pull the jalapeño thread, and weave it in with vegetables and herbs grown in GGB’s Heritage Park gardens. Keeping with their vegan intentions, the result is a tasty salad mix that makes their bakery crew proud. The creamy herbaceous dressing is nothing short of straight-up summer deliciousness.

Jalapeño Popper Power Salad

With Creamy Herbaceous Dressing

Makes 8 (1-cup) servings

Salad Ingredients
  • ¾ cup uncooked multi-colored quinoa
  • 1 ½ cups chopped zucchini
  • 1 ½ cups matchstick carrots
  • 1 cup chopped tomatoes
  • 1 cup corn, sliced from the cob or frozen and thawed
  • ½ cup finely chopped jalapeño chile
  • ½ cup chopped red onion
  • 8 cups mixed salad greens
Dressing Ingredients
  • ½ cup vegan cream cheese
  • ½ cup vegan mayo
  • ⅓ cup oat or other non-dairy milk
  • 2 Tbsp chopped fresh chives
  • 2 Tbsp chopped fresh Italian parsley leaves
  • 2 Tbsp chopped fresh dill
  • 2 Tbsp lemon juice
  • 1 tsp sugar
  • ½ tsp finely chopped garlic
  • Coarse salt to taste
  • Chipotle-seasoned croutons (see below)
  • Chopped fresh cilantro
  1. Cook quinoa according to package directions. Let cool.
  2. Meanwhile, mix quinoa and remaining salad ingredients (except the greens) in a large bowl.
  3. To make the dressing, place all dressing ingredients in a blender; process until smooth. Season with salt.
  4. Stir half the dressing into the salad mixture; toss to coat well. Arrange salad greens on plates. Spoon salad mixture on top; drizzle with remaining dressing and garnish with croutons and cilantro.
Chipotle-Seasoned Croutons

Heat oven to 350˚F. Place 2 cups torn or cubed whole grain bread in a small bowl. Whisk together 3 Tbsp olive oil, ¼ tsp chipotle chile powder, and 1 tsp coarse salt; drizzle over the bread and toss to coat. Spread bread out on a parchment-lined baking sheet. Bake 10 to 15 minutes, stirring occasionally, until crisp.

Chef’s Note

Add more jalapeños to the salad mix if you like more heat. Fun fact: Chipotles are smoked and dried ripe jalapeño chiles.

Sparking Courage and Passion

“I’m learning to do more things, which makes me think more comprehensively and less apprehensively.”

— Alfredo