Ingredients with Measurements:
- 2 ripe avocados, diced
- 1 cup of cooked cauim (yucca beer)
- 1 red onion, thinly sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup of chopped cilantro
- 1/4 cup of olive oil
- 1/4 cup of lime juice
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large mixing bowl, combine the diced avocados, cooked cauim, sliced red onion, diced red and green bell peppers, and chopped cilantro.
2. In a separate small bowl, whisk together the olive oil, lime juice, 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: 20 minutes
Temperature: Serve chilled
Serving size: 4-6 servings
Nutritional information:
Calories: 235
Fat: 20g
Carbohydrates: 14g
Protein: 2g
Fiber: 6g
Substitutions for ingredients:
- If cauim is not available, you can substitute it with a light beer or white wine.
- If you don't like cilantro, you can use parsley or basil instead.
Variations:
- Add some diced tomatoes or cucumbers for extra freshness.
- Top the salad with some crumbled feta cheese or toasted nuts for added texture.
- Use lemon juice instead of lime juice for a slightly different flavor.
Tips and tricks:
- Make sure the avocados are ripe but not too soft.
- To prevent the avocados from turning brown, toss them with a little bit of lime or lemon juice before adding them to the salad.
- If you're making this salad ahead of time, keep the dressing separate until you're ready to serve.
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 bowl or on individual plates.
- Garnish with some extra cilantro leaves or sliced avocado.
Garnishes:
- Cilantro leaves
- Sliced avocado
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with some crusty bread or tortilla chips for dipping.
Troubleshooting advice:
- If the salad is too dry, add a little bit more olive oil or lime juice.
- If the salad is too salty, add some more diced avocado or bell peppers to balance out the flavors.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Cauim is a traditional Brazilian beverage made from fermented yucca root.
Flavor profiles:
- This salad is fresh, tangy, and slightly sweet.
Serving suggestions:
- Serve as a side dish or as a light lunch.
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Region: Brazilian