Ensalada de la Huerta con Vinagreta de Guayaba (Harvest Salad with Guava Vinaigrette)
This salad marries the flavors of cooked and raw ingredients, celebrating the wide array of produce that is grown and harvested at OtraCosa, a small communal farm in Caguas, Puerto Rico, and on neighboring farms.
To make ahead
Refrigerate vinaigrette (Step 1) for up to 4 days.
Amaranth (celosia) is a leafy plant that is cultivated for both its leaves and seeds. You can use the leaves as you would spinach, while the protein-packed seeds are often sold dried and can be cooked and prepared as a grain.