13 Fresh Peruvian Salad Recipes That Make Eating Greens Enjoyable

Peruvian salads are a feast for the senses, bursting with vibrant colors and fresh flavors. Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire your next meal. From the wholesome Quinoa and Avocado Salad to the refreshing Choclo Salad with grilled corn, there’s something for everyone. Each dish showcases the beauty of fresh ingredients, making it a joy to eat your greens. Ready to explore these delightful recipes?

Quinoa and Avocado Salad With Peruvian Spices

Quinoa and Avocado Salad with Peruvian Spices is a vibrant and nutritious dish that brings together the delightful textures of creamy avocado and fluffy quinoa. This salad not only showcases the unique flavors of Peru through its spices but also serves as a healthy meal option rich in protein and healthy fats. Perfect for a light lunch or as a side dish for dinner, this salad is both satisfying and revitalizing.

The addition of colorful vegetables and zesty lime dressing enhances the overall taste while providing a burst of freshness. This dish isn’t only simple to prepare but also visually appealing, making it an excellent choice for gatherings or family meals. Whether you’re a seasoned cook or a beginner, this salad will impress with its bold flavors and wholesome ingredients.

Ingredients (Serves 4-6):

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh or frozen)
• 1/2 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth) over medium heat. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed.

Once done, remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and set aside to cool.

2. Prepare the Vegetables: While the quinoa is cooling, Prepare the Vegetables. Dice the avocados, halve the cherry tomatoes, and finely chop the red onion and cilantro. If using frozen corn, thaw it by running it under warm water or briefly microwaving it.

3. Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, paprika, salt, and pepper. This dressing will infuse the salad with Peruvian flavors, so make sure it’s well mixed.

4. Combine Ingredients: In a large mixing bowl, combine the cooled quinoa, diced avocados, cherry tomatoes, corn, red onion, and cilantro. Drizzle the dressing over the top and gently toss everything together until evenly coated. Be careful not to mash the avocado.

5. Taste and Adjust: After mixing, taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or lime juice as desired.

6. Serve: Allow the salad to sit for about 10 minutes to let the flavors meld together. Serve chilled or at room temperature.

Extra Tips:

For an added kick, consider incorporating some diced jalapeños or a pinch of chili powder into the salad. You can also substitute or add other vegetables like bell peppers or cucumbers for more texture and flavor.

This salad is highly versatile; feel free to experiment with different spices or herbs to suit your taste. Additionally, if you have leftovers, store them in an airtight container in the refrigerator for up to two days, but keep in mind that the avocado may brown slightly.

Enjoy this healthy and delicious dish that’s sure to be a crowd-pleaser!

Causa Rellena: Layered Potato Salad

Causa Rellena is a traditional Peruvian dish that showcases the vibrant flavors and textures of the region’s ingredients. This layered potato salad isn’t only visually appealing but also a delightful combination of creamy mashed potatoes, zesty lime, and savory fillings.

It’s often served chilled, making it a rejuvenating option for warm days or as a starter for gatherings. The dish is versatile, allowing for various fillings, including chicken, tuna, or vegetables, depending on your preference.

To make a perfect Causa Rellena, you’ll need to start with high-quality yellow potatoes, which are crucial for achieving the distinctive color and flavor of the dish. The potatoes are boiled, mashed, and mixed with lime juice and aji amarillo (yellow chili pepper paste), giving them a unique taste.

The layers of potato are then alternated with your choice of filling and garnished with avocado, olives, or hard-boiled eggs for added richness. The final presentation is as important as the taste, so take your time to assemble the layers neatly.

Ingredients (Serves 4-6)

• 1 kg yellow potatoes
• 2 tablespoons aji amarillo paste
• Juice of 2 limes
• 1/2 cup mayonnaise
• Salt to taste
• 1 cup shredded chicken (or tuna)
• 1/2 cup diced avocado
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• Black olives for garnish
• Hard-boiled eggs for garnish (optional)

Cooking Instructions

1. Prepare the Potatoes: Begin by washing the yellow potatoes thoroughly. Place them in a large pot of salted water and bring it to a boil. Cook the potatoes until they’re tender, about 20-25 minutes.

Once cooked, drain the potatoes and let them cool slightly before peeling.

2. Mash the Potatoes: In a large mixing bowl, mash the peeled potatoes until they’re smooth. Make sure there are no lumps.

Then, mix in the aji amarillo paste, lime juice, and salt. Taste the mixture and adjust the seasoning if necessary. The potatoes should have a slightly tangy and spicy flavor.

3. Prepare the Filling: In a separate bowl, combine the shredded chicken (or tuna), diced avocado, diced red onion, chopped cilantro, and a pinch of salt.

Mix well until everything is evenly coated. This filling will add depth and contrast to the creamy potato layers.

4. Layer the Causa: In a rectangular or round dish, start by spreading a layer of the mashed potato mixture at the bottom, approximately 1-2 inches thick.

Next, add a layer of the filling mixture over the potatoes. Gently press down to confirm it holds its shape. Follow with another layer of mashed potatoes, smoothing it out evenly.

5. Chill and Serve: Once all layers are assembled, cover the dish with plastic wrap and place it in the refrigerator for at least 2 hours to chill and set.

This helps the flavors meld together. When ready to serve, carefully invert the dish onto a serving platter or cut it into squares.

6. Garnish and Enjoy: Decorate the top of the Causa Rellena with black olives and slices of hard-boiled eggs if desired.

You can also garnish with extra cilantro. Serve chilled and enjoy the invigorating flavors of this Peruvian classic.

Extra Tips

When making Causa Rellena, it’s crucial to use yellow potatoes, as they provide the best flavor and color for the dish.

For a unique twist, consider adding other ingredients to your filling, such as corn or bell peppers. Make sure to adjust the level of aji amarillo paste according to your spice tolerance.

Preparing the dish a day in advance allows the flavors to develop even more, making it an ideal choice for entertaining. Finally, feel free to experiment with different garnishes for a more personalized touch!

Choclo Salad With Grilled Corn and Cheese

Choclo salad is a delightful Peruvian dish that highlights the natural sweetness of fresh corn, complemented by the creaminess of cheese and the vibrant flavors of fresh vegetables. This salad isn’t only a feast for the eyes but also a nutritious option that makes for a perfect side dish or a light meal.

The use of grilled corn adds a smoky flavor that elevates the overall taste, making it a crowd-pleaser at barbecues or family gatherings.

In this recipe, we’ll guide you through preparing a Choclo salad that serves 4 to 6 people. You’ll discover how to grill the corn to perfection, mix it with fresh ingredients, and finish it off with a tangy dressing. This salad is incredibly versatile, allowing you to adjust the ingredients based on seasonal produce or personal preferences.

Ingredients (Serves 4-6):

• 4 ears of fresh corn, husked
• 1 cup of diced queso fresco (or feta cheese)
• 1 cup of diced tomatoes
• 1 cup of finely chopped red onion
• 1 cup of diced cucumber
• 1/2 cup of fresh cilantro, chopped
• 1/4 cup of olive oil
• 2 tablespoons of lime juice
• Salt and pepper to taste

Cooking Instructions:

1. Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the corn is tender and has beautiful char marks. Remove from the grill and let it cool before cutting the kernels off the cob.
2. Prepare the Vegetables: While the corn is cooling, wash and prepare the remaining vegetables. Dice the tomatoes, cucumber, and red onion into small pieces, and chop the cilantro finely. Place all the chopped vegetables in a large mixing bowl.
3. Cut the Corn: Once the corn has cooled enough to handle, use a sharp knife to cut the kernels off the cob. Add the fresh corn kernels to the bowl with the vegetables.
4. Add the Cheese: Crumble the queso fresco (or feta) into the bowl with the corn and vegetables. This will add a creamy texture and flavor to the salad.
5. Make the Dressing: In a small bowl, combine the olive oil, lime juice, salt, and pepper. Whisk together until well blended. Adjust the seasoning to your taste if necessary.
6. Combine the Salad: Pour the dressing over the corn and vegetable mixture. Gently toss everything together until all ingredients are well coated with the dressing.
7. Serve: Transfer the Choclo salad to a serving dish. You can garnish it with additional cilantro or lime wedges if desired. Serve immediately, or let it chill in the refrigerator for 30 minutes to enhance the flavors.

Extra Tips:

When cooking this Choclo salad, feel free to customize the ingredients based on your preferences. For example, you can add diced avocado for creaminess or substitute red onion with scallions for a milder flavor.

If you prefer a bit of heat, consider adding diced jalapeños or a pinch of cayenne pepper to the dressing. This salad can be made ahead of time; just keep the dressing separate until you’re ready to serve to prevent the vegetables from becoming soggy.

Enjoy this fresh, vibrant dish as a perfect accompaniment to grilled meats or as a light, healthy meal on its own!

Lima Bean Salad With Lime Vinaigrette

Lima Bean Salad with Lime Vinaigrette is a revitalizing and nutritious dish that perfectly embodies the vibrant flavors of Peruvian cuisine. This salad features tender lima beans complemented by a zesty lime vinaigrette, making it an ideal accompaniment to grilled meats or a light main dish on its own. The combination of creamy beans and bright citrus dressing creates a delightful balance that’s both satisfying and invigorating.

This salad isn’t only easy to prepare but also packed with protein and fiber, making it a healthy option for any meal. With colorful vegetables and a tangy dressing, the Lima Bean Salad is visually appealing and full of taste. Whether you’re hosting a summer BBQ or just looking for a quick and wholesome side, this salad is sure to impress your guests and family alike.

Ingredients (Serves 4-6):

• 2 cups cooked lima beans (fresh or frozen)
• 1 medium red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 3 tablespoons fresh cilantro, chopped
• 4 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Lima Beans: If using dried lima beans, soak them overnight and cook according to package instructions until tender. If using frozen lima beans, simply cook them according to package directions until heated through. Drain and let cool.
2. Chop the Vegetables: While the lima beans are cooling, prepare the vegetables. Dice the red bell pepper, halve the cherry tomatoes, and finely chop the red onion. Place all of these in a large mixing bowl.
3. Make the Lime Vinaigrette: In a small bowl, whisk together the olive oil, fresh lime juice, lime zest, salt, and pepper until well combined. This vinaigrette will add a fresh and zesty flavor to the salad.
4. Combine Ingredients: Once the lima beans have cooled, add them to the bowl with the chopped vegetables. Pour the lime vinaigrette over the mixture and gently toss everything together until the ingredients are evenly coated.
5. Add Fresh Herbs: Finally, sprinkle the chopped cilantro over the salad and give it one last gentle toss. This will add an aromatic touch and enhance the flavor profile.
6. Serve and Enjoy: Let the salad sit for about 10 minutes to allow the flavors to meld before serving. This dish can be served chilled or at room temperature.

Extra Tips:

For added texture and flavor, consider incorporating other ingredients such as avocado, corn, or diced cucumbers. You can also experiment with different herbs like parsley or mint for a unique twist.

If you prefer a spicier kick, adding jalapeño or a dash of chili flakes to the vinaigrette can elevate the dish further. This salad is versatile and can be made ahead of time, making it a great option for meal prep or potlucks.

Peruvian Beet Salad With Feta and Walnuts

Peruvian Beet Salad with Feta and Walnuts is a vibrant and nutritious dish that brings together the earthy sweetness of beets, the creaminess of feta cheese, and the crunch of walnuts. This salad isn’t only visually appealing with its rich colors but also packs a punch regarding flavor and texture. It’s perfect as a side dish or a light meal and can be enjoyed year-round.

The combination of ingredients creates a delightful balance that’s characteristic of Peruvian cuisine, making it a favorite among salad lovers.

To prepare this salad, you’ll need fresh, roasted beets, which can be easily made at home or purchased pre-cooked. The feta cheese adds a tangy creaminess that complements the sweetness of the beets, while walnuts provide a satisfying crunch. A simple dressing of olive oil, balsamic vinegar, and a hint of honey ties all the flavors together beautifully.

This dish serves 4-6 people and is ideal for gatherings, picnics, or as a healthy addition to your weekly meal prep.

Ingredients:

• 4 medium-sized beets
• 1 cup crumbled feta cheese
• 1 cup walnuts, toasted and roughly chopped
• 4 cups mixed greens (such as arugula, spinach, or lettuce)
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Cooking Instructions:

1. Roast the Beets: Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim off the tops and tails. Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they’re tender when pierced with a fork.

Once cooked, allow them to cool, then peel the skins off using your hands or a paper towel.

2. Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined. Adjust the seasoning according to your taste preference.

3. Assemble the Salad: In a large bowl, combine the mixed greens with the roasted and sliced beets. Drizzle the dressing over the top and gently toss to coat the greens and beets evenly.

4. Add Feta and Walnuts: Sprinkle the crumbled feta cheese and chopped walnuts over the salad. Toss gently to guarantee everything is mixed without breaking the feta.

5. Serve: Transfer the salad to a serving platter or individual plates. If desired, garnish with fresh herbs for an added touch. Enjoy immediately!

Extra Tips: When preparing the beets, you can wear gloves to avoid staining your hands. If you prefer a quicker option, you can also find pre-cooked beets at many grocery stores.

Additionally, to enhance the flavor of the walnuts, a quick toasting in a dry skillet over medium heat for a few minutes can elevate their taste and aroma. Feel free to experiment with other ingredients like avocado or citrus for added freshness!

Fresh Tomato and Cilantro Salad

Fresh Tomato and Cilantro Salad is a vibrant and invigorating dish that captures the essence of Peruvian cuisine. Bursting with flavors, this salad features juicy, ripe tomatoes complemented by the aromatic freshness of cilantro.

It’s an excellent side dish that pairs beautifully with grilled meats, seafood, or even as a light and healthy meal on its own. The simplicity of the ingredients allows the natural flavors to shine, making it a perfect addition to any gathering or family dinner.

This salad isn’t only delicious but also incredibly quick and easy to prepare. By utilizing fresh, high-quality tomatoes and herbs, you can create a dish that’s both visually appealing and satisfying.

Ideal for a serving size of 4-6 people, this salad can easily be doubled or halved depending on your needs. Enjoy the bright colors and zesty taste that make this Fresh Tomato and Cilantro Salad a must-try!

Ingredients

• 6 medium ripe tomatoes, chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 red onion, thinly sliced
• 1 avocado, diced
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Ingredients: Begin by washing the tomatoes and cilantro thoroughly. Chop the tomatoes into bite-sized pieces and finely chop the cilantro. Slice the red onion thinly and dice the avocado into cubes. This prep work guarantees your salad has a variety of textures and flavors.
2. Mix the Tomatoes and Onion: In a large mixing bowl, combine the chopped tomatoes and sliced red onion. Toss them gently together to guarantee the onion is distributed evenly among the tomatoes. The sweetness of the tomatoes will balance the sharpness of the onion.
3. Add the Cilantro: Next, incorporate the chopped cilantro into the tomato and onion mixture. Stir gently to combine, allowing the cilantro to mingle with the other ingredients, bringing a fresh, herbal note to the salad.
4. Dress the Salad: In a small bowl, whisk together the lime juice and olive oil. Once combined, pour the dressing over the salad mixture. Toss everything together gently to guarantee that the dressing coats all the ingredients evenly.
5. Season and Add Avocado: Finally, season the salad with salt and pepper to taste. Add the diced avocado, being careful not to mash it as you mix. The avocado adds creaminess to the salad, enhancing the overall flavor profile.
6. Serve: Allow the salad to sit for at least 10 minutes before serving. This resting time lets the flavors meld together beautifully. Serve the salad chilled or at room temperature.

Extra Tips

For an added burst of flavor, consider including diced jalapeños or a sprinkle of feta cheese for a tangy twist. You can also substitute lemon juice for lime if you prefer a different citrus flavor.

To keep the avocado fresh and prevent browning, add it just before serving. This salad is best enjoyed fresh but can be stored in the refrigerator for up to a day. Enjoy your culinary adventure with this delightful Fresh Tomato and Cilantro Salad!

Spicy Chicken Salad With Aji Verde Dressing

Spicy Chicken Salad with Aji Verde Dressing is a vibrant and flavorful dish that reflects the rich culinary traditions of Peru. This invigorating salad combines tender grilled chicken with fresh vegetables, all brought together by a zesty Aji Verde dressing, which adds a delightful kick. The combination of flavors and textures makes it perfect for a light lunch or a satisfying dinner, and it can be easily adjusted to suit your taste preferences.

The Aji Verde dressing is the star of this dish, made with fresh herbs, spicy peppers, and tangy lime juice. It not only enhances the chicken but also elevates the overall salad experience. This recipe serves 4-6 people, making it a great option for gatherings or meal prep for the week ahead. Let’s explore the ingredients and cooking instructions to create this delicious Peruvian-inspired salad.

Ingredients (Serves 4-6):

• 2 large chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 head of romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced (any color)
• 1/4 red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped

For Aji Verde Dressing:

• 1 bunch of fresh cilantro
• 1-2 jalapeño peppers (adjust for spice preference)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• Juice of 2 limes
• 1-2 cloves of garlic
• Salt to taste

Cooking Instructions:

1. Prepare the Chicken: Start by preheating your grill or grill pan over medium-high heat. While it heats, season the chicken breasts with olive oil, salt, and pepper. Make sure to coat them evenly for the best flavor.
2. Grill the Chicken: Once the grill is hot, place the seasoned chicken breasts on it. Grill for about 6-7 minutes on each side, or until the chicken is fully cooked and has nice grill marks. The internal temperature should reach 165°F (75°C). Remove from the grill and let the chicken rest for a few minutes before slicing.
3. Make the Aji Verde Dressing: In a blender or food processor, combine the fresh cilantro, jalapeño peppers, mayonnaise, sour cream, lime juice, garlic, and salt. Blend until smooth. Adjust the seasoning and spice level to your preference by adding more jalapeño or lime juice if desired.
4. Assemble the Salad: In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, bell pepper, red onion, and avocado. Toss gently to mix the vegetables evenly.
5. Add the Chicken and Dressing: Slice the grilled chicken and place it on top of the salad. Drizzle the Aji Verde dressing generously over the salad and toss everything together until well combined.
6. Serve: Transfer the salad to a serving platter or individual bowls. Garnish with additional cilantro if desired and serve immediately.

Extra Tips:

When making the Spicy Chicken Salad with Aji Verde Dressing, consider marinating the chicken in a mixture of lime juice, cumin, and garlic for a few hours before grilling for added flavor.

Additionally, feel free to customize the vegetables based on what’s in season or your personal preferences. This salad keeps well in the fridge for a day, so it’s perfect for meal prep, but add the avocado just before serving to keep it fresh and vibrant. Enjoy your delicious Peruvian-inspired dish!

Mixed Greens With Mango and Passion Fruit

Mixed Greens with Mango and Passion Fruit is a revitalizing Peruvian salad that beautifully balances sweetness and tanginess, making it a perfect accompaniment to any meal. The vibrant mix of greens combined with the tropical flavors of mango and the unique tartness of passion fruit creates a dish that isn’t only delicious but also visually appealing.

This salad is perfect for warm weather and can serve as a light lunch or a side dish at dinner gatherings. The ingredients come together to create a delightful experience for the palate. Fresh greens provide a crisp base, while ripe mango adds a luscious sweetness.

Passion fruit dressing brings an exotic twist, elevating this salad to a gourmet level without much effort. Ideal for serving 4-6 people, it’s a crowd-pleaser that embodies the essence of Peruvian cuisine.

Ingredients:

• 6 cups mixed salad greens (such as arugula, spinach, and romaine)
• 2 ripe mangoes, peeled and diced
• 2 passion fruits, pulp scooped out
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions:

1. Prepare the Greens: Rinse the mixed salad greens under cold water to remove any dirt or impurities. Spin them dry in a salad spinner or pat them dry with paper towels. This step is essential as excess moisture can make the salad soggy.
2. Dice the Mango: Peel the ripe mangoes and slice them into small cubes. Use a sharp knife to guarantee clean cuts, and be careful when removing the pit. Fresh, ripe mango adds sweetness and a tropical flavor that’s vital for this salad.
3. Prepare the Passion Fruit Dressing: In a small bowl, combine the pulp of the passion fruits, olive oil, lime juice, salt, and pepper. Whisk the ingredients together until well blended. The passion fruit provides a unique tang that complements the sweetness of the mango.
4. Combine Ingredients: In a large salad bowl, gently toss the mixed greens, diced mango, sliced red onion, cherry tomatoes, and chopped cilantro. Be gentle to avoid bruising the greens and fruit. This guarantees that each bite is packed with flavor.
5. Dress the Salad: Drizzle the passion fruit dressing over the salad just before serving. Toss the salad lightly to coat all the ingredients evenly with the dressing. This step is important as it enhances the flavors without overwhelming the delicate greens.
6. Serve Immediately: Transfer the salad to individual plates or serve directly from the bowl. Enjoy the salad fresh to get the best flavor and texture from the ingredients.

Extra Tips:

For an extra layer of flavor, consider adding some toasted nuts or seeds, such as walnuts or pumpkin seeds, which will provide a delightful crunch.

If you want to make the salad more filling, adding grilled chicken or shrimp can turn it into a complete meal. Always taste the dressing before adding it to the salad; adjust seasoning as necessary to suit your preference.

Roasted Vegetable Salad With Huacatay Sauce

The Roasted Vegetable Salad With Huacatay Sauce is a vibrant and flavorful dish that embodies the essence of Peruvian cuisine. With a delightful combination of roasted vegetables, fresh herbs, and the unique taste of huacatay, this salad isn’t only a feast for the eyes but also a nourishing option packed with nutrients.

Huacatay, also known as black mint, offers a distinctive flavor that elevates the dish, making it a perfect side for any meal or a light main course.

To create this salad, you can use a variety of seasonal vegetables that are roasted to perfection, enhancing their natural sweetness and depth of flavor. The addition of the huacatay sauce brings an aromatic and herbal note that ties all the elements together, making each bite an explosion of taste.

Whether you’re serving it at a family gathering or looking to impress guests with something unique, this salad is sure to be a hit.

Ingredients (Serves 4-6):

• 2 medium zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, cut into wedges
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh huacatay leaves (or substitute with fresh mint if unavailable)
• 1 clove garlic, minced
• 2 tablespoons lime juice
• 2 tablespoons tahini
• 1 tablespoon honey (or agave syrup for a vegan option)
• 1/4 cup water (adjust for desired consistency)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). A hot oven is essential for roasting vegetables, as it helps to caramelize their natural sugars and enhances their flavors.
2. Prepare the Vegetables: Wash and chop the zucchini, bell peppers, red onion, and cherry tomatoes. Make sure to cut them into uniform sizes to guarantee even roasting. Place the chopped vegetables in a large mixing bowl.
3. Season the Vegetables: Drizzle olive oil over the chopped vegetables and season with salt and pepper. Toss everything together until the vegetables are well coated. This will help in achieving a deliciously roasted flavor.
4. Roast the Vegetables: Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender and slightly charred, stirring halfway through for even cooking.
5. Make the Huacatay Sauce: While the vegetables are roasting, prepare the huacatay sauce. In a blender or food processor, combine the fresh huacatay leaves, minced garlic, lime juice, tahini, honey, and water. Blend until smooth, adjusting the water to achieve your desired consistency. Taste and adjust seasoning as necessary.
6. Assemble the Salad: Once the vegetables are done roasting, remove them from the oven and let them cool for a few minutes. In a large serving bowl, combine the roasted vegetables and drizzle them with the huacatay sauce. Toss gently to combine.
7. Serve: Transfer the salad to a serving platter and garnish with additional huacatay leaves if desired. Serve warm or at room temperature as a side dish or a light main course.

Extra Tips:

When preparing the Roasted Vegetable Salad With Huacatay Sauce, feel free to customize the vegetables based on what you have on hand or what’s in season. Root vegetables like carrots or sweet potatoes can also add sweetness and texture.

Additionally, if you can’t find huacatay, fresh mint or cilantro can be used as a substitute, though the flavor will differ slightly. For added protein, consider topping the salad with grilled chicken, quinoa, or chickpeas for a more filling meal. Enjoy experimenting with this versatile recipe!

Tuna and Avocado Salad With Peruvian Olives

Tuna and Avocado Salad with Peruvian Olives is a revitalizing and nutritious dish that perfectly marries the rich flavors of creamy avocado, savory tuna, and the unique tang of Peruvian olives.

This salad isn’t only easy to prepare but also makes for a delightful meal option that can be served for lunch or as a light dinner. Whether you’re enjoying it on a sunny day or need a quick and satisfying dish, this salad promises a burst of flavors that will tantalize your taste buds.

In addition to being delicious, this salad is also packed with protein and healthy fats, making it an excellent choice for anyone looking to maintain a balanced diet.

The combination of fresh vegetables and the vibrant dressing elevates the dish, providing both visual appeal and a revitalizing taste. With just a few simple ingredients, you can whip up a delightful salad that showcases the best of Peruvian cuisine.

Ingredients (Serves 4-6)

• 2 cans of solid white tuna, drained
• 2 ripe avocados, diced
• 1 cup Peruvian olives, pitted and sliced
• 1 medium red onion, finely chopped
• 1 medium tomato, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Ingredients: Start by gathering all your ingredients. Drain the canned tuna and place it in a large mixing bowl.

Dice the ripe avocados, chop the red onion, dice the tomato, and slice the Peruvian olives. Make sure to chop the cilantro finely as well.

2. Combine Tuna and Vegetables: In the mixing bowl with the tuna, gently fold in the diced avocados, chopped red onion, diced tomato, and sliced olives.

Be careful not to mash the avocados too much; you want to maintain some chunks for texture.

3. Make the Dressing: In a small bowl, whisk together the lime juice and olive oil until well combined.

Add salt and pepper to taste. This dressing will enhance the flavors of the salad and provide a zesty kick.

4. Dress the Salad: Pour the dressing over the tuna and avocado mixture.

Using a spatula or large spoon, gently toss everything together until all the ingredients are well coated with the dressing.

5. Add Fresh Herbs****: Finally, sprinkle the chopped cilantro over the salad and give it a gentle toss once more.

This will infuse the salad with freshness and a lovely aroma.

6. Serve: Transfer the salad into a serving dish or individual bowls.

You can garnish with additional cilantro or lime wedges if desired. Serve immediately or let it chill in the refrigerator for about 15-20 minutes to allow the flavors to meld.

Extra Tips

For an added depth of flavor, consider adding a pinch of cumin or some diced jalapeños for a touch of heat.

If you prefer a creamier texture, you can mix in a dollop of mayonnaise or Greek yogurt. This salad can also be served on a bed of lettuce or with tortilla chips for a crunchy contrast.

Enjoy experimenting with different textures and flavors to make this dish your own!

Sweet Potato and Black Bean Salad

Sweet Potato and Black Bean Salad is a vibrant and nutritious dish that combines the earthy flavors of sweet potatoes and black beans with fresh vegetables and a zesty dressing. This salad isn’t only filling but also packed with essential nutrients, making it a perfect choice for a light lunch or as a side dish for dinner. The sweetness of the roasted sweet potatoes pairs beautifully with the creaminess of the black beans, while the addition of fresh herbs and lime juice adds a revitalizing kick.

This dish is easy to prepare and can be served warm or cold, making it versatile for any occasion. The ingredients are simple yet flavorful, and the salad can be customized by adding other vegetables or toppings such as avocado, corn, or feta cheese. Here’s how to make this delightful Sweet Potato and Black Bean Salad for 4-6 servings.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup corn (fresh, frozen, or canned)
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into bite-sized cubes. Spread them out in a single layer on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
2. Roast the Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for about 25-30 minutes or until they’re tender and slightly caramelized, stirring halfway through to ascertain even cooking. Once done, remove them from the oven and let cool slightly.
3. Combine the Salad Ingredients: In a large mixing bowl, combine the black beans, diced red bell pepper, chopped red onion, corn, and fresh cilantro. These ingredients will add crunch and flavor to the salad.
4. Make the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lime juice, cumin, and a pinch of salt and pepper. This will create a delicious dressing that brings all the flavors together.
5. Assemble the Salad: Once the roasted sweet potatoes have cooled slightly, add them to the mixing bowl with the other salad ingredients. Drizzle the dressing over the top and gently toss everything together until well combined.
6. Serve: Taste and adjust the seasoning if necessary. You can serve the salad immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld. Enjoy your Sweet Potato and Black Bean Salad as a main course or a side dish!

Extra Tips:

For added texture and flavor, consider incorporating diced avocado or crumbled feta cheese just before serving. If you want a little heat, you can also add diced jalapeños or a pinch of cayenne pepper to the dressing.

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Just be aware that the sweet potatoes may soften as they sit.

Grilled Shrimp Salad With Citrus Dressing

Grilled Shrimp Salad with Citrus Dressing is a rejuvenating and vibrant dish that beautifully embodies the flavors of Peru. This salad combines succulent grilled shrimp with a medley of fresh vegetables, all drizzled with a zesty citrus dressing that elevates the dish to new heights.

Perfect for a light lunch or a delightful dinner, this recipe isn’t only easy to prepare but also packed with nutrients, making it a great option for health-conscious eaters. The combination of grilled shrimp and crunchy vegetables, paired with the tangy dressing, creates a harmonious balance that’s sure to please your taste buds.

Serve this salad on a warm day for a light meal, or as a starter for a more elaborate Peruvian feast. With its vibrant colors and bold flavors, this dish is bound to impress your family and friends.

Ingredients (Serves 4-6):

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper, to taste
• 4 cups mixed greens (such as arugula, spinach, and romaine)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• ½ cup red onion, thinly sliced
• ½ cup cucumber, diced
• ¼ cup fresh cilantro, chopped

Citrus Dressing:

• ¼ cup fresh orange juice
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• Salt and pepper, to taste

Instructions:

1. Prepare the Shrimp: In a bowl, combine the peeled and deveined shrimp with olive oil, paprika, salt, and pepper. Toss until the shrimp are evenly coated. Allow the shrimp to marinate for about 15-20 minutes to absorb the flavors.
2. Make the Citrus Dressing: In a small bowl, whisk together the fresh orange juice, lime juice, honey, and Dijon mustard until well combined. Gradually add the olive oil while whisking continuously to create an emulsified dressing. Season with salt and pepper to taste and set aside.
3. Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. Once hot, place the marinated shrimp on the grill. Cook for 2-3 minutes on each side until they turn pink and opaque, which usually takes about 5-6 minutes total. Remove from the grill and let them cool slightly.
4. Assemble the Salad: In a large serving bowl or platter, combine the mixed greens, cherry tomatoes, diced avocado, red onion, cucumber, and cilantro. Toss gently to mix the ingredients.
5. Serve: Add the grilled shrimp on top of the salad and drizzle the citrus dressing over everything. Toss lightly to combine, or serve the dressing on the side for guests to add as they like.

Extra Tips: When grilling the shrimp, be careful not to overcook them as they can become tough and rubbery. If you want to enhance the smoky flavor, consider grilling on wood skewers, which can add an additional layer of complexity to the dish. Additionally, feel free to customize the salad with your favorite vegetables or nuts for added crunch!

Classic Peruvian Coleslaw With Spicy Dressing

The Classic Peruvian Coleslaw is a vibrant and invigorating dish that perfectly complements a variety of Peruvian meals, from grilled meats to hearty stews. This coleslaw stands out thanks to its unique combination of cabbage, carrots, and a zesty dressing that brings a delightful kick. The addition of spices such as ají amarillo (yellow chili) and lime juice not only enhances the flavors but also adds an authentic touch to this beloved side dish.

This coleslaw isn’t only easy to make but also a fantastic way to add some color and crunch to your table. Whether you’re hosting a summer barbecue or simply looking to spice up your weeknight dinner, this Classic Peruvian Coleslaw will impress your family and friends with its bold flavors and vibrant presentation.

Ingredients (Serves 4-6):

• 1 medium green cabbage, finely shredded
• 2 large carrots, grated
• 1 red bell pepper, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup mayonnaise
• 2 tablespoons ají amarillo paste (or to taste)
• 2 tablespoons lime juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Vegetables: Begin by finely shredding the green cabbage and grating the carrots. You can use a sharp knife or a food processor for ease. Place the shredded cabbage and grated carrots into a large mixing bowl.
2. Add Additional Vegetables: Thinly slice the red bell pepper and red onion. Add these sliced vegetables to the mixing bowl with the cabbage and carrots. Toss everything together gently to combine.
3. Make the Dressing: In a separate small bowl, combine the mayonnaise, ají amarillo paste, lime juice, and garlic powder. Mix thoroughly until the dressing is smooth and well-blended. Taste the dressing and adjust the seasoning with salt and pepper as needed.
4. Combine Salad and Dressing: Pour the prepared dressing over the vegetable mixture in the large bowl. Using tongs or a spatula, toss the vegetables with the dressing until everything is evenly coated.
5. Add Fresh Herbs: Finally, fold in the chopped fresh cilantro, ensuring it’s evenly distributed throughout the coleslaw.
6. Chill and Serve: Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled as a side dish.

Extra Tips:

For an extra layer of flavor, consider adding diced avocado or a handful of corn for sweetness. If you prefer additional crunch, sprinkle some toasted pumpkin seeds (pepitas) on top just before serving.

Adjust the level of spiciness by increasing or decreasing the amount of ají amarillo paste according to your taste preference. This coleslaw can be prepared a few hours in advance; just keep it chilled until ready to serve for ideal freshness.