Peruvian Red Onion Salad Recipes

HEALTHY PERUVIAN SARSA SALAD

Steps:

• Prep the onions - Add thin-sliced onions to a bowl of ice and water with a palmful of salt. Allow them to soak 15-30 minutes. Rinse and drain.
• Prep the Lima beans - Cook the Lima beans until barely tender. Most frozen Limas are par-cooked. Read the package instructions. Mine cook 5-7 minutes.
• Prep the remaining salad ingredients - If not serving immediately, wait on the avocado.
• Mix up the lime dressing - Combine the lime zest and juice, olive oil, salt and pepper in a small jar. Shake well just before pouring on the salad.
• Assemble the sarsa salad - Toss the Limas, onion, red chile or pepper, queso fresco, radishes, cilantro and/or mint, and salt/pepper with the dressing in a large bowl. Taste for seasoning and adjust if necessary. Serve with sliced avocado as desired. Enjoy!

PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)

Steps:

• Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
• Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

PERUVIAN RED ONION SALAD

Steps:

• Preparation:.
• 1.Soak the onions in salt water for 10 minutes. Drain and let dry.
• 2. Mix onion with the rest of the ingredients. Cover with plastic wrap and let marinate at room temperature for 30 minutes before serving.
• 3. Store in refrigerator for up to 2 days.