Healthy Peruvian Sarsa Salad Food

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.

SPICY PEACH AND PLUM SALSA

Steps:

• Peel peaches if desired; dice into 1/2-inch pieces and place in medium bowl.
• Dice plums and tomatoes into same size pieces as peaches.
• Stir in green onions, jalapeño pepper, garlic and lime juice.
• Stir in mint or coriander, and salt to taste.

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.

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.