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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.

Verónica Quiles Maldonado
EatingWell Magazine, April 2021

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Credit: Jenny Huang

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine guava, olive oil, vinegar, garlic, salt and pepper in a blender. Blend until smooth.

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  • Heat grapeseed oil in a medium skillet over medium-high heat. Add beans and okra; cook, stirring occasionally, until softened, about 5 minutes. Add amaranth (or microgreens) and cook, stirring, until wilted, about 1 minute. Remove from heat.

  • Toss arugula with the vinaigrette in a large bowl. Top with the bean mixture, cheese and onion.

To make ahead

Refrigerate vinaigrette (Step 1) for up to 4 days.

Tip

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.

Nutrition Facts

375 calories; fat 32g; cholesterol 13mg; sodium 485mg; carbohydrates 12g; dietary fiber 4g; protein 11g; sugars 4g; niacin equivalents 1mg; saturated fat 5g; vitamin a iu 2641IU.
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