LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Shishito Salad

Shishito Salad


Recently, my local Trader Joes displayed a new addition to the standard produce offerings; shishito peppers. Excitedly, I grabbed a bag full of the bright green peppers. However, it wasn't until I unloaded my groceries at home that I realized; 'what the heck do I do with all these strange little peppers??'.

Here is what I did with them. It's worth repeat. Enjoy! 



+ 2 cups butternut squash, roasted in salt/coconut oil/a touch of maple
+ 1/4 cup Go Raw sprouted spicy pumpkin seeds
+ 1/2 cup feta cheese, crumbled
+ 1 cup tomato, diced
+ 6 shishito peppers

How To:

Blister the shishitos by holding them over an open gas burner, rotating with thongs. If there is no open flame, place under a broiler. Pay close attention to rotate as the skin blisters. Once the peppers have a good amount of char on their skins, remove and dice. 
Toss all the ingredients together. 

This makes a great meatless meal, but grilled chicken, shrimp or salmon creates a nice protein boost. 

I earned this sugar!

I earned this sugar!

Weekly Menu Ideas

Weekly Menu Ideas