Salad Fusion: Blending Cultures, Flavors, and Greens by Himanshu Patel

Author:Himanshu Patel [Patel, Himanshu]
Language: eng
Format: epub
ISBN: 9798851155994
Amazon: B0CB1YWXKF
Barnesnoble: B0CB1YWXKF
Goodreads: 184392127
Publisher: Independently published
Published: 2023-07-04T22:00:00+00:00

South America

1. Brazilian Feijoada Salad:

Ingredients:

- 2 cups cooked black beans

- 1 cup diced tomatoes

- 1/2 cup diced red onions

- 1/4 cup chopped fresh cilantro

- 2 tablespoons lime juice

- 2 tablespoons olive oil

- 1 teaspoon ground cumin

- Salt and black pepper to taste

- Sliced oranges for garnish (optional)

Instructions:

1. In a large bowl, combine the cooked black beans, diced tomatoes, diced red onions, and chopped cilantro.

2. In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper to make the dressing.

3. Pour the dressing over the salad mixture and toss gently to coat all the ingredients.

4. Adjust the seasoning if needed.

5. Refrigerate for at least 30 minutes to allow the flavors to meld.

6. Garnish with sliced oranges if desired.

7. Serve chilled and enjoy this flavorful and nutritious Brazilian Feijoada Salad!

Nutritional macros per serving (approximate):

Calories: 180

Protein: 9g

Carbohydrates: 25g

Fat: 6g

Fiber: 8g

2. Peruvian Quinoa Salad:

Ingredients:

- 1 cup cooked quinoa

- 1 cup diced cucumbers

- 1 cup diced tomatoes

- 1/2 cup diced red onions

- 1/4 cup chopped fresh cilantro

- 2 tablespoons lime juice

- 2 tablespoons olive oil

- 1 teaspoon ground cumin

- Salt and black pepper to taste

- Avocado slices for garnish (optional)

Instructions:

1. In a large bowl, combine the cooked quinoa, diced cucumbers, diced tomatoes, diced red onions, and chopped cilantro.

2. In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper to make the dressing.

3. Pour the dressing over the salad mixture and toss well to coat all the ingredients.

4. Adjust the seasoning if needed.

5. Garnish with avocado slices if desired.

6. Serve chilled and enjoy this protein-packed and refreshing Peruvian Quinoa Salad!

Nutritional macros per serving (approximate):

Calories: 220

Protein: 6g

Carbohydrates: 30g

Fat: 10g

Fiber: 5g

3. Argentinian Chimichurri Salad:

Ingredients:

- 2 cups mixed salad greens

- 1 cup cherry tomatoes, halved

- 1/2 cup diced red onions

- 1/4 cup chopped fresh parsley

- 2 tablespoons red wine vinegar

- 2 tablespoons olive oil

- 2 cloves garlic, minced

- 1 teaspoon dried oregano

- Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the mixed salad greens, cherry tomatoes, diced red onions, and chopped parsley.

2. In a small bowl, whisk together the red wine vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper to make the dressing.

3. Pour the dressing over the salad mixture and toss gently to coat all the ingredients.

4. Adjust the seasoning if needed.

5. Serve chilled and enjoy this tangy and herbaceous Argentinian Chimichurri Salad!

Nutritional macros per serving (approximate):

Calories: 80

Protein: 2g

Carbohydrates: 8g

Fat: 5g

Fiber: 2g

4. Colombian Arepa Salad:

Ingredients:

- 2 cups cooked and crumbled arepas

- 1 cup diced avocados

- 1/2 cup diced tomatoes

- 1/4 cup diced red onions

- 2 tablespoons lime juice

- 2 tablespoons olive oil

- 1 tablespoon chopped fresh cilantro

- Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the crumbled arepas, diced avocados, diced tomatoes, and diced red onions.

2. In a small bowl, whisk together the lime juice, olive oil, chopped cilantro, salt, and black pepper to make the dressing.

3. Pour the dressing over the salad mixture and toss well to coat all the ingredients.

4. Adjust the seasoning if needed.

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