Salad libre

Explore the fresh flavors of Salad Libre, bursting with colorful veggies, zesty dressings, and crisp textures for a delightfully refreshing culinary experience.

Ingredients:

• 6 purple potatoes, boiled and diced
• 6 baby red potatoes, diced and baked (skin on)
• 2 cups of diced and fried yucca
• 1/2 cup sliced cooked carrots
• 1 cup of green diced apple (previously soak in lemon juice to prevent from browning)
• 3/4 cup of toasted almonds
• 1/2 cup diced celery
• 1/4 diced green peppers
• 1/2 cup of canned corn
• 1/4 capers
• 1/4 cup diced red bell peppers.
• 2 1/2 cup of baked pork, shredded
• 1/2 cup of diced onion
• 1/2 cup chopped chives
• 1 cup chimichuurri (see Note)
• Salt and pepper to taste
• Sour orange and cilantro for garnish

Instructions:

1. Allow any already cooked components to cool down before mixing together with all the ingredients. Add additional extra virgin olive oil as needed. Decorate with sour orange slices and chopped cilantro. Present and savor the dish!

Summary:

• Calories: 3502 kcal
• Fat: 102 g
• Protein: 136 g
• Carbs: 534 g
• Potassium: 11871 mg
• Magnesium: 926 mg