Healthy Peruvian Sarsa Salad Recipes

HEALTHY PERUVIAN SARSA SALAD

Healthy Peruvian Sarsa Salad image

A tradition Peruvian sarsa salad with radishes, Lima beans, queso fresco, red pepper, red onion, cilantro mint, lime and olive oil dressing!

Provided by Tamara Andersen

Time 27m

Number Of Ingredients 9

Ingredients

1/2 cup very thinly sliced red onion
1 cup Lima beans
1 bunch of radishes very thinly sliced
2 ounces queso fresco (small cubes)
2 tablespoons +/- red chile (minced (see post))
2 tablespoons cilantro and mint (or just cilantro chopped)
2 limes juiced + zest from 1 (about 2-3 tablespoons)
2 tablespoons olive oil
1/2 teaspoon sea salt and fresh ground pepper.

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!

Nutrition Facts : Calories 132 kcal, Carbohydrate 10 g, Protein 4 g, Fat 9 g, ServingSize 1 serving

PERUVIAN SARSA SALAD

Peruvian Sarsa Salad image

This is from my Cooking Light collection of recipes. It has amazing flavor and a nice crisp and crunchy texture. It pairs perfect with grilled meat, especially antichuchos. I found that this is also a perfect dish for a raw food diet or your vegetarian friends.

Provided by carmenskitchen

Categories Peruvian

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup thinly sliced red onion
1/2 cup sliced radish
1/2 cup frozen lima beans, thawed
1/2 cup canned white hominy, drained
1/4 cup crumbled feta cheese
1/4 cup chopped bottled roasted red pepper
2 tablespoons chopped of fresh mint
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 garlic cloves, minced

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.

Nutrition Facts : Calories 79.9, Fat 3.8, SaturatedFat 1.3, Cholesterol 5.6, Sodium 290.9, Carbohydrate 9.6, Fiber 2, Sugar 2.2, Protein 2.5

PERUVIAN TOASTED SWEETCORN, AVOCADO & QUINOA SALAD

Peruvian toasted sweetcorn, avocado & quinoa salad image

Try this vegetarian salad with protein-packed quinoa and protective carotenoids, a healthy choice for lunch or dinner

Provided by Justine Pattison

Time 30m

Number Of Ingredients 10

Ingredients

75g uncooked quinoa
140g frozen sweetcorn
1 tbsp extra-virgin olive oil
75g cherry tomatoes , quartered
1 small pack coriander , leaves roughly chopped
2 spring onions , trimmed and finely sliced
finely grated zest and juice 1 lime
1/2 long red chilli , finely chopped (deseeded if you don't like it too hot)
1 ripe but firm avocado
25g mixed nuts , such as brazils, almonds, hazelnuts, pecans and walnuts

Steps:

Half fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve then add to the water, stir well and simmer for about 12 mins or until just tender.
While the quinoa is cooking, put the sweetcorn in a dry frying pan and place over a medium-high heat. Cook for 5-6 mins, turning every now and then until lightly toasted. Set aside.
Rinse the cooked quinoa in a sieve under cold water, then press hard with a ladle or serving spoon to remove as much of the excess water as possible.
Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.
Halve and stone the avocado. Scoop out the flesh with a large metal spoon and cut into slices. Toss with the lime juice. Add the avocado and nuts to the salad and toss gently together before serving.

Nutrition Facts : Calories 481 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium

PERUVIAN BEAN SALAD

Peruvian Bean Salad image

This beautiful salad is loaded with colourful vegetables and beans. It's an ideal dish to bring to a pot luck or buffet as it can sit for hours and it's flavour only improves. I love the addition of the avocado. It makes it unlike other bean salads I've tried. From Chatelaine and posted for ZWT 7

Provided by Dreamer in Ontario

Categories Peppers

Time 15m

Yield 8 cups

Number Of Ingredients 13

Ingredients

2 garlic cloves, minced
1 tablespoon honey dijon mustard
1 tablespoon chopped pickled jalapeno pepper
1 pinch salt and pepper
1/4 cup red wine vinegar
1/4 cup olive oil
19 ounces chickpeas
19 ounces black beans
19 ounces mixed beans
1 yellow pepper, coarsely chopped
1 ripe avocado, chopped
1 pint grape tomatoes, sliced in half
1/2 cup chopped parsley

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.

Nutrition Facts : Calories 261.3, Fat 11.6, SaturatedFat 1.6, Sodium 225.9, Carbohydrate 32.4, Fiber 9.7, Sugar 1.2, Protein 8.9

SALSA CRIOLLA

Salsa Criolla image

This popular Peruvian condiment requires only five ingredients, but it's bursting with flavor. Slivered onions and fresh peppers are marinated in lime juice to create a tangy and spicy relish. Traditionally, the salsa is made with fresh aji amarillo chiles, which can be difficult to find; luckily, a combination of orange bell pepper and serrano chiles deliver similar flavor, color and heat. (For a milder salsa, remove the seeds from the serrano before using.) Most often served with arroz con pollo, this bright relish is also a perfect accompaniment to roasted chicken, and makes a great topping on tacos and sandwiches. The salsa can be refrigerated for three days.

Provided by Kay Chun

Categories condiments, vegetables

Time 5m

Yield 3 cups

Number Of Ingredients 6

Ingredients

1 large red onion, halved and very thinly sliced into half moons (2 cups)
1/2 small orange bell pepper, cored, seeded and very thinly sliced lengthwise (½ cup)
1 serrano chile, thinly sliced or finely chopped
3 tablespoons lime juice (from 2 limes)
2 tablespoons coarsely chopped cilantro
Kosher salt

Steps:

In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.

More about "healthy peruvian sarsa salad recipes"

HEALTHY PERUVIAN QUINOA SALAD • BEYOND MERE SUSTENANCE

Web Apr 20, 2021 Soak 15-30 minutes. Drain and rinse. Prepare the quinoa - Rinse the quinoa thoroughly in a fine mesh sieve to remove any saponin …
From beyondmeresustenance.com
5/5 (1)
Total Time 20 mins
Category Side Dishes
Calories 410 per serving

Prepare the onions - Thin slice the red onion, then add them to a bowl of ice and water with a palmful of salt. Soak 15-30 minutes. Drain and rinse.
Prepare the quinoa - Rinse the quinoa thoroughly in a fine mesh sieve to remove any saponin (bitter coating). Cook according to package instructions. Cool completely.
Prepare the dressing - Add lime juice and zest, olive oil, cilantro, and salt in a small food processor or blender. Purée until smooth. Taste for seasoning with salt and pepper, then set aside.
Assemble the salad - Add the cooled quinoa and all other salad ingredients to a salad bowl. Toss with the dressing. Serve with sliced avocado if desired!

Healthy Peruvian Sarsa Salad Recipes

HEALTHY PERUVIAN SARSA SALAD

A tradition Peruvian sarsa salad with radishes, Lima beans, queso fresco, red pepper, red onion, cilantro mint, lime and olive oil dressing!

PERUVIAN SARSA SALAD

This is from my Cooking Light collection of recipes. It has amazing flavor and a nice crisp and crunchy texture. It pairs perfect with grilled meat, especially antichuchos. I found that this is also a perfect dish for a raw food diet or your vegetarian friends.

PERUVIAN TOASTED SWEETCORN, AVOCADO & QUINOA SALAD

Try this vegetarian salad with protein-packed quinoa and protective carotenoids, a healthy choice for lunch or dinner

PERUVIAN BEAN SALAD

This beautiful salad is loaded with colourful vegetables and beans. It's an ideal dish to bring to a pot luck or buffet as it can sit for hours and it's flavour only improves. I love the addition of the avocado. It makes it unlike other bean salads I've tried. From Chatelaine and posted for ZWT 7

SALSA CRIOLLA

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