Recently, I was driving my son to school when a radio show host was going on and on about his love for Sriracha Sauce. I had heard about Sriracha, but hadn’t tried it. On my latest visit to Trader Joe’s, I bought some but didn’t know what to do with it. I’m not a big ‘sauce on eggs’ person, so I was a little lost.
I was craving a Mexican-style salad but was low on ingredients. As they say, “necessity is the mother of invention,” and I came up with this combination and a use for Sriracha Sauce in the process– Sriracha Chopped Salad.
Here’s what you will need:
6-8 romaine lettuce leaves, washed, dried and chopped
2 Campari tomatoes, chopped
1-2 tbsp. red onion, chopped
½ avocado, chopped
½ cup shredded Mexican blend cheese
2-3 Tbsp. Greek non-fat, plain yogurt
2-3 Tbsp. Sriracha Sauce
Take all the chopped veggies and cheese and place in a large bowl. For the dressing, mix the Greek yogurt and Sriracha Sauce in a small bowl. Add to the salad ingredients and toss.
Other ingredients that I wished I had on hand: black beans and tortilla chips (crunched up)—these would be great additions to this salad.
It’s spicy. It’s satisfying. It’s delicioso!
How do you use Sriracha Sauce?