Best Peruvian Sarsa Salad Recipes

HEALTHY PERUVIAN SARSA SALAD

Steps:

• Prep the onions - Add thin-sliced onions to a bowl of ice and water with a palmful of salt. Allow them to soak 15-30 minutes. Rinse and drain.
• Prep the Lima beans - Cook the Lima beans until barely tender. Most frozen Limas are par-cooked. Read the package instructions. Mine cook 5-7 minutes.
• Prep the remaining salad ingredients - If not serving immediately, wait on the avocado.
• Mix up the lime dressing - Combine the lime zest and juice, olive oil, salt and pepper in a small jar. Shake well just before pouring on the salad.
• Assemble the sarsa salad - Toss the Limas, onion, red chile or pepper, queso fresco, radishes, cilantro and/or mint, and salt/pepper with the dressing in a large bowl. Taste for seasoning and adjust if necessary. Serve with sliced avocado as desired. Enjoy!

PERUVIAN SARSA SALAD

Steps:

• Combine first eight ingredients in a large bowl. Combine lemon juice and the remaining ingredients; stir with a whisk. Drizzle dressing over salad and toss gently to combine.

PERUVIAN BEAN SALAD

Steps:

• In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar.
• Whisk in oil.
• Drain and rinse beans, then place in a large bowl.
• Add pepper, avocado, tomatoes and parsley.
• Stir in dressing. (If making ahead, don't add avocado, tomatoes and parsley until just before serving.).
• Cover and refrigerate up to 2 days.

PERUVIAN SALAD

Steps:

• make dressing by placing all ingredients in a bowl and whisking with a fork or whisk, till smooth.
• Put the cooked rice in a large, glass salad bowl and spoon in half of the dressing.
• Add chopped parsley, stir well and set aside.
• Cut the pepper in half, remove seeds and pith, then place the halves, cut side down in a small roasting pan.
• Add onion rings, sprinkle onion with a little olive oil, place the pan under a broiler and cook for 5-6 minutes till pepper blackens and blisters and onion turns golden. You may need to stir the onion so that it cooks evenly.
• Stir onion in with rice. Put the pepper in a plastic bag and knot the bag. When the steam has loosened the skin on the pepper halves and they are cool enough to handle, peel them and cut into thin strips.
• Cook the green beans in boiling water for 2 minutes, then add the corn and cook for 1-2 ninutes more, till tender. Drain vegetables, refresh under cold water and drain again.
• Place in a large mixing bowl and add pepper strips, eggs and ham, if using.
• Peel the avocado, remove the pit and cut into slices or chunks. Sprinkle with lemon juice.
• Put the salad greens in a separate bowl, add the avocado and mix lightly. Arrange the salad leaves and avocado on top of the rice.
• Stir in about 3 T of the dressing into the green bean mixture. Pile on top of salad.
• Sprinkle the capers and olives on top and serve with remaining dressing.

SARZA CRIOLLA

Steps:

• Cut the onion in half, then slice thin to form half moon slices; place in small bowl.
• Squeeze lime juice into bowl to cover onion slices.
• Add cilantro, if using.
• Serve with potatoes, beets, avocado or anything you like.