Yucca Salad

Name: Yucca Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 2 lbs yuca root, cubed; 1 tsp salt; 1/4 cup extra virgin olive oil; 4 garlic cloves, minced; 1 small red onion, thinly sliced; 1/4 cup bitter orange juice; 1/4 cup fresh cilantro, chopped

Tender cassava chunks tossed with crisp red onion and a warm, garlicky citrus mojo dressing. Serve cold or at room temperature for a bright, refreshing side dish.

40 minEasyServes 4240 cal/serving

CubanSaladStovetopVeganVegetarianMediterraneanHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-SodiumNightshade-Free

Ingredients

2 lbs yuca root, cubed
1 tsp salt
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 small red onion, thinly sliced
1/4 cup bitter orange juice
1/4 cup fresh cilantro, chopped

Instructions

1

Place 2 lbs cubed yuca root in a large pot with 1 tsp salt and cover with cold water.
2

Boil for 20 to 25 minutes until fork-tender, then drain and cool slightly.
3

Heat 1/4 cup extra virgin olive oil in a small skillet over medium heat, then saute 4 minced garlic cloves for 1 minute until fragrant.
4

Whisk in 1/4 cup bitter orange juice to form the dressing and remove from heat immediately.
5

Toss 2 lbs cubed yuca root with 1 small thinly sliced red onion, 1/4 cup chopped fresh cilantro, and warm citrus dressing before serving.

Questions

How long does Yucca Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Yucca Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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