Lunchbreak: Spinach and melon salad with an ancho chile vinaigrette

Justin Large

Left Coast Food + Juice

Current Locations:  Lincoln Park/Lakeview   2878 N. Lincoln Ave., Chicago 60657, ph: 773-880-5338

River North 717 N. Wells St, Chicago 60654, ph: 312-877-5500

Opening Soon:  151 N. Franklin, Chicago 60606


Del Mar Salad

½ cup spinach

¼ cup pea shoots

¼ cup mint

3 radishes, sliced

¼ cup snow peas, blanched & cut

½ cup watermelon, diced

½ cup cantaloupe, diced

2 oz ancho chile vinaigrette (recipe below or vinaigrette to your liking)

tt salt

tt pepper

½ t hemp seeds (for garnish)

1/8 cup feta, diced (for garnish)

Combine in a bowl:  spinach, pea shoots, mint radish, snow peas, melons and 1 oz of the vinaigrette.

Season salad with salt & pepper, toss gently.

Plate salad in a shallow bowl.

Garnish with feta, remaining 1 oz of vinaigrette and hemp seeds.


Ancho Chile Vinaigrette

(yield: 64oz)

1 T shallot, minced

½ t crushed red pepper

1 T ancho chile powder

¼ t kosher salt

½ cup apple cider vinegar

1 ½ cups evoo

1 t agave nectar

In a large mixing bowl, combine shallot, crushed red pepper, ancho chile powder, salt and apple cider vinegar.  Using a large whisk, mix dissolve salt.  Slowly drizzle EVOO into the vinegar mixture while mixing well with a large whisk.  The goal is to emulsify the vinaigrette.  Add agave nectar, mix well.  Taste and adjust seasoning.


Mornin’ Buzz Smoothie 

2 oz espresso

1 T cocoa nibs

1 T peanut butter

1 t maca powder

1 banana

2 dates, pitted

1 t sea salt

1 cup crushed ice

Smoothie instructions- add ingredients in the order listed, blend on high for 25-30 seconds or until smooth.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.