Ingredients with Measurements:
- 2 cups of diced talo (taro root)
- 2 ripe avocados, diced
- 1 small red onion, finely chopped
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of lime juice
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Peel and dice the talo into small cubes.
2. Boil the talo in salted water for about 15 minutes or until tender.
3. Drain the talo and let it cool.
4. In a large bowl, combine the diced avocados, red onion, and cilantro.
5. Add the cooled talo to the bowl and mix gently.
6. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
7. Pour the dressing over the salad and toss gently to coat.
8. Serve immediately or chill in the refrigerator for up to 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 18g
- Saturated fat: 3g
- Cholesterol: 0mg
- Sodium: 150mg
- Total carbohydrates: 23g
- Dietary fiber: 9g
- Sugars: 2g
- Protein: 3g
Substitutions for ingredients:
- Taro root can be substituted with sweet potato or yam.
- Red onion can be substituted with white onion or shallots.
- Cilantro can be substituted with parsley or basil.
- Lime juice can be substituted with lemon juice or vinegar.
- Olive oil can be substituted with any other vegetable oil.
Variations:
- Add diced tomatoes or cucumber for extra freshness.
- Add cooked shrimp or chicken for extra protein.
- Add diced mango or pineapple for extra sweetness.
Tips and tricks:
- Be careful not to overcook the talo, as it can become mushy.
- Use ripe avocados for the best flavor and texture.
- Adjust the amount of lime juice and salt to your taste.
Storage instructions:
- Store any leftovers 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 extra cilantro leaves or lime wedges.
Garnishes:
- Cilantro leaves
- Lime wedges
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of rice or quinoa for a complete meal.
Troubleshooting advice:
- If the talo is too hard, it may need to be boiled for a few more minutes.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Taro root is a staple food in many Pacific Island cultures, including Hawaii and Samoa.
Flavor profiles:
- This salad is fresh, tangy, and slightly sweet.
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: Peruvian