Name: Ensalada de la Huerta con Vinagreta de Guayaba (Harvest Salad with Guava Vinaigrette)
Total time: 20 min
Ingredients: 0.5 cup guava puree (thawed if frozen); 0.25 cup extra-virgin olive oil; 0.25 cup rice vinegar; 1 clove garlic, crushed and peeled; 0.5 teaspoon salt; 0.25 teaspoon ground pepper; 0.25 cup grapeseed oil; 0.5 cup no-salt-added canned small white beans, rinsed; 8 okra pods, thinly sliced; 2 cups fresh amaranth leaves (see Tip) or microgreens; 6 cups packed arugula; 0.666 cup crumbled farmer’s cheese; 0.25 cup thinly sliced red onion

Ensalada de la Huerta con Vinagreta de Guayaba (Harvest Salad with Guava Vinaigrette)

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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. Read more about OtraCosa.

By Verónica Quiles Maldonado

Published on March 2, 2021

Ensalada de la Huerta con Vinagreta de Guayaba (Harvest Salad with Guava Vinaigrette) — Photo: Jenny Huang

Active Time:

20 mins

Total Time:

20 mins

Servings:

Nutrition Profile:

Egg Free Gluten-Free Low Carbohydrate Low-Calorie Nut-Free Soy-Free Vegetarian

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Ingredients

½ cup guava puree (thawed if frozen)
¼ cup extra-virgin olive oil
¼ cup rice vinegar
1 clove garlic, crushed and peeled
½ teaspoon salt
¼ teaspoon ground pepper
¼ cup grapeseed oil
½ cup no-salt-added canned small white beans, rinsed
8 okra pods, thinly sliced
2 cups fresh amaranth leaves (see Tip) or microgreens
6 cups packed arugula
⅔ cup crumbled farmer’s cheese
¼ cup thinly sliced red onion

Directions

Combine guava, olive oil, vinegar, garlic, salt and pepper in a blender. Blend until smooth.
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 (per serving)

375	Calories
32g	Fat
12g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 375
% Daily Value *
Total Carbohydrate 12g	4%
Dietary Fiber 4g	14%
Total Sugars 4g
Protein 11g	22%
Total Fat 32g	41%
Saturated Fat 5g	25%
Cholesterol 13mg	4%
Vitamin A 2641IU	53%
Sodium 485mg	21%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.