Ingredients with Measurements:
- 1 bunch of callaloo leaves, washed and chopped
- 1 ripe avocado, diced
- 1 small red onion, thinly sliced
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 small cucumber, diced
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh parsley
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of apple cider vinegar
- Salt and pepper to taste
Special Equipment Needed:
- Large mixing bowl
- Cutting board
- Sharp knife
Step-by-Step Instructions:
1. In a large mixing bowl, combine the callaloo leaves, avocado, red onion, red and yellow bell peppers, cucumber, cilantro, and parsley.
2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 210
- Total fat: 18g
- Saturated fat: 2.5g
- Cholesterol: 0mg
- Sodium: 70mg
- Total carbohydrates: 11g
- Dietary fiber: 6g
- Sugars: 3g
- Protein: 3g
Substitutions for ingredients:
- Callaloo leaves can be substituted with spinach or kale
- Red and yellow bell peppers can be substituted with any color bell pepper
- Cilantro and parsley can be substituted with any fresh herbs of your choice
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice
Variations:
- Add diced mango or pineapple for a tropical twist
- Add cooked quinoa or brown rice for a heartier salad
- Top with grilled shrimp or chicken for a protein boost
Tips and Tricks:
- Make sure to wash the callaloo leaves thoroughly to remove any dirt or debris
- Dice the avocado just before serving to prevent browning
- Adjust the amount of dressing to your liking
Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days
Reheating Instructions:
- This salad is best served cold and does not need to be reheated
Presentation Ideas:
- Serve the salad in a large salad bowl or on individual plates
- Garnish with additional fresh herbs or sliced avocado
Garnishes:
- Fresh herbs
- Sliced avocado
Pairings:
- This salad pairs well with grilled fish or chicken
Suggested Side Dishes:
- Garlic bread
- Roasted sweet potatoes
Troubleshooting Advice:
- If the salad is too dry, add more dressing
- If the salad is too wet, drain any excess liquid
Food Safety Advice:
- Make sure to wash all vegetables thoroughly before using
- Store any leftover salad in the refrigerator and discard after 2 days
Food History:
- Callaloo is a leafy green vegetable commonly used in Caribbean cuisine
Flavor Profiles:
- This salad is fresh, light, and flavorful with a combination of sweet and savory ingredients
Serving Suggestions:
- Serve as a side dish or as a light lunch or dinner
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Caribbean