Arequipa Avocado Salad
Over a year ago
4,261 views
Ingredients
- 1 Peruvian Avocado
- 1 Carrots Peeled and Chopped
- 300g feta cheese
- 500g broad beans
- 2 red onion
- 2 Choclo Peruvian giant kernel corn (or sweet corn cob)
- 1 aji amarillo chilli (or mild red chilli), finely chopped
- 150g black olives, stone removed
- 2 juice of 2 limes
- Pinch of salt and pepper
- 1 tsp olive oil
- 3 sprigs of parsley, finely chopped
Accompaniment
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Description
Arequipa is one of the most beautiful cities in Peru. Its colonial architecture and great weather make it a perfect place to sit outdoors and enjoy its own unique cuisine.
Method
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1
1. Boil the corn for 10 minutes then add the broad beans and carrot and boil for a further 10 minutes. Remove from the heat and when the cobs have cooled slightly take the kernels off the corn by slicing downwards with a sharp knife.
2. Chop the onions, avocado and feta cheese into cubes and slice the olives into round strips.
3. In a separate small bowl mix the olive oil, lime juice and salt and pepper and add the finely chopped chilli and parsley.
4. Stir this marinade into the rest of the ingredients in a large salad bowl or plate.
5. Chill for 10 minutes and serve. Delicioso!
Hello:Arequipa is a very traditional Peruvian dish. Scarlett you have to use juice of 2 limes. Thanks
This looks lovely - I want to make this for my friends this weekend - it will go well with the many different Tapas dishes I am planning. Is this really a South American dish (Peru) it is very similar to ones we have here in Spain? Also can you tell me how much lime juice to use in the recipe and also should the chilli in the marinade / dressing be lots so it is hot?
This sounds great - I will give it a go this weekend ...where is Arequipa and is it a traditional dish?