Yuca Salad
by Amanda Keefer
Yuca is a root vegetable also known as cassava and is very common in the Cuban cuisine. For this Yuca Salad, the yuca is boiled and mixed with olives, onion, cilantro and a tasty vinaigrette dressing. This dish can be served hot or cold and pairs well with turkey or pork for a delicious meal.
You may not have heard of yuca before. It is a starchy root vegetable rich in carbohydrates, potassium, and folate. It is a great addition to a grain-free or gluten-free diet. In addition, this starchy food is a good source of fiber and iron.
What we love about this Yuca Salad
Yuca is an important source of carbohydrates and is used in a variety of dishes around the world. It is native to South America but also grows in Asia and Africa. This vegetable is highly nutritious and contains around 120 calories per 100 grams. It is also a good source of fiber and resistant starch. It is also easy to digest, which makes it a good choice for people with digestive disorders.
Yuca contains nearly 30% carbohydrates per half-cup serving. It is also high in fiber, vitamins, and minerals. It is rich in potassium, magnesium, and phosphorus. Yuca is considered a healthy alternative to wheat, rice, and other carbohydrates. It is commonly eaten in South America and Mexico, where it is an important staple food. It also contains trace amounts of several B vitamins, including folate and vitamin A.
The edible tuber has brown skin and white flesh inside. It is difficult to cut through because of its fibrous core, so a sharp knife is needed. Its nutritional profile is ideal for consuming as a salad because it is low in calories and rich in fiber. It can also be stored for a long time. It can be stored unpeeled in the soil for a week, or frozen for up to a month. Just make sure to remove the fibrous core before using it. Then, you can cook the yuca, just like you would a potato. The flavor is similar to potatoes, but yuca has a drier texture.
If you’re looking for a delicious and easy side dish to make, look no further than yuca salad. This salad is packed with flavor and is the perfect addition to any meal.
Yuca salad is made with cooked yuca, Spanish olives with pimentos, red onions, cilantro, and lime juice. It’s simple to make and only takes a few minutes to put together. Plus, it’s a great way to use up any leftover yuca you may have.
Whether you’re serving it as a side dish or as a main course, yuca salad is sure to please everyone at the table. So next time you’re looking for an easy and tasty dish to make, give yuca salad a try.
Recipe created by Adriana of Adriana’s Best Recipes.
Yuca Salad
Ingredients
- 1 package frozen yuca
- 1 lime juiced
- 1 lemon juiced
- 1/2 cup olive oil
- 1/2 teaspoon sazón Latino
- 1/2 cup cut Spanish olives with pimentos
- 1/2 red onion thinly sliced
- 1/2 cup chopped cilantro
Instructions
- Add yuca and 6 cups water to large pot. Heat over medium-high heat, covered, and cook 25-30 minutes, or until yuca is tender. Drain and cut into bite-sized pieces.
- Whisk together lime juice, lemon juice, oil and sazón Latino.
- Pour dressing over yuca. Add olives and onions. Mix well. Garnish with cilantro.
