Cherry Salad with Jalapeno, Lime and Coriander

Up your salad game this summer with a Cherry Salad with Jalapeno, Lime and Coriander. Bright red cherries, vibrant green jalapeno and coriander add gorgeous colors to this simple yet epic salad, and the splash of lime brightens and binds all the flavors together. I’m warning you, it’s pretty addictive: this summer, I made it at least once every single week. It’s the kind of salad that steals the show! Everywhere I brought it this summer, people raved over it and told me to add it to Valerie’s Keepers. And it’s easy – just make sure your cherries are sweet and not too tart.

This recipe is adapted from Alon Shaya’s cookbook “Shaya: An Odyssey of Food, My Journey Back to Israel”, one of the most exciting and wonderful cookbooks I’ve read in the last few years.

Adapted from Alon Shaya

Cherry Salad with Jalapeno, Coriander and Lime

Up your salad game this summer with this bright Cherry Salad with Jalapeno, Lime and Coriander. Your friends and family will thank you!

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Prep Time 30 minutes mins

Cook Time 0 minutes mins

Course: Salad

Ingredients Method Notes

Ingredients

  

• 2 pounds fresh sweet cherries
• 3 tbsp rice wine vinegar
• 3 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1 lime grated zest of
• 1 tbsp lime juice
• 2 medium shallots thinly sliced
• 2 jalapenos seeds and pith removed, thinly sliced
• 1 cup lightly packed fresh cilantro leaves torn

Method

 

1. Pit the cherries using a cherry pitter or a knife and put them in the bowl.
2. In a bowl, combine the rice vinegar, extra virgin olive oil, salt, lime zest and juice. Add cherries, shallots, jalapeno and coriander and mix well. Serve right away.

Notes

This recipe is best when served right away. If you want to prepare it in advance, you can pit your cherries and leave them in the fridge until ready to assemble.