Recipe: Ensalada de palmitos y palta (hearts of palm and avocado salad)

I make variations of this salad every time I cook a Peruvian-themed meal. What makes it Peruvian? The avocado, palmitos, botija olives and the fact that is seasoned with lime juice and olive oil. Serve as a side for pretty much anything.

Ensalada de palmitos y palta (hearts of palm and avocado salad)
Yield: 4-6 servings as a side dish

Ensalada de palmitos y palta

Ingredients

  • 1/2 head of lettuce, leaves torn
  • 1 avocado, cubed
  • 3 radishes, sliced
  • 5 cherry tomatoes, quartered
  • 2 palmitos (hearts of palm), sliced
  • 10 black olives (preferably botija)
  • juice of 1 lime
  • olive oil
  • salt to taste

Directions

  1. Prep ingredients and place in a salad bowl.
  2. Season with lime juice, olive oil and salt.

Recipe: Egg & olive salad

More egg salad madness! This variation includes olive oil mayonnaise and olives, a combo that is very familiar for Peruvians. If this variation doesn’t appeal to you, try the egg & cucumber or egg pesto recipes.

Egg & olive salad
Yield: 1 serving

Egg & olive salad

Ingredients

Salad

  • 2 hard-boiled eggs + 3 hard-boiled yolks (or 3 hard-boiled eggs)
  • 6 pitted black olives (I used kalamata)
  • 1 1/2 tablespoons olive oil mayonnaise (I used this recipe)
  • pepper
  • parsley to garnish

Directions

  1. Chop the eggs and olives.
  2. Mix all the ingredients, season with pepper.
  3. Garnish with parsley.

Recipe: Egg pesto salad

Another egg salad recipe. I told you there were more variations coming! (see the egg & cucumber variation here). This version includes two of my favourite sauces (pesto and mayo), which for some reason I never thought about mixing together.

Egg pesto salad
Yield: 1 serving

Egg pesto salad

Ingredients

  • 2 hard-boiled eggs + 3 hard-boiled yolks (or 3 hard-boiled eggs)
  • 1 1/2 tablespoons pesto
  • 1 1/2 tablespoons mayonnaise
  • salt and pepper
  • 2 cherry tomatoes and extra basil leaves to garnish

Pesto

  • 1 cup basil leaves
  • 1/2 cup olive oil
  • 1/4 cup nuts (pine nuts, macadamias, pecans, walnuts, etc.)
  • 2 roasted garlic cloves
  • 2 teaspoons lemon juice (optional)
  • salt and pepper
  • pepper

Mayonnaise

  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 250ml avocado or macadamia oil
  • 1/2 teaspoon salt
  • pepper

Directions

Pesto

  1. To roast garlic cloves: wrap unpeeled cloves with foil and pop in the oven at 170-180°C for ~30 minutes or until very soft. Then squeeze the garlic out of its skin. You can do this while baking something else. Roasted garlic will keep for a few days in the fridge.
  2. Place all ingredients in a food processor or blender and process until the sauce reaches your desired consistency.
  3. Season with salt and pepper.
  4. This recipe will make plenty of leftover sauce.

Mayonnaise

  1. If you have never made mayonnaise before, check out some YouTube videos before proceeding.
  2. Put the egg yolks, lemon juice and mustard in a food processor or blender.
  3. Start the motor and slowly pour the oil in a thin stream.
  4. Season with salt and pepper.
  5. This recipe will make plenty of leftover sauce.

To assemble

  1. Chop the eggs.
  2. Mix all the ingredients, season with salt and pepper.
  3. Garnish with halved cherry tomatoes and basil leaves.

Recipe: Egg & cucumber salad

We’re not big on egg salads in Perú. Yes, we have “huevos a la Rusa” (Russian-style eggs, a spin of the classic Olivier salad) but not the typical chopped egg salad as it’s known in the anglo world. Now that I’m doing the AltShift experiment, egg salad has entered my breakfast menu.

I made the mayonnaise with organic avocado oil, which gave it a very cool green colour as you can see in the photo below.

This is a basic recipe with cucumber. There are infinite variations to this recipe; I’ll be posting more in the future.

Egg & cucumber salad
Yield: 1 serving

Egg & cucumber salad

Ingredients

Salad

  • 2 hard-boiled eggs + 3 hard-boiled yolks (or 3 hard-boiled eggs)
  • 3 tablespoons mayonnaise
  • 1 lebanese cucumber
  • salt and pepper
  • dill, to serve

Mayonnaise (makes about 1.5 cups)

  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 250ml avocado or macadamia oil
  • 1/2 teaspoon salt
  • pepper

Directions

Mayonnaise

  1. If you have never made mayonnaise before, check out some YouTube videos before proceeding.
  2. Put the egg yolks, lemon juice and mustard in a food processor or blender.
  3. Start the motor and slowly pour the oil in a thin stream.
  4. Season with salt and pepper.

Salad

  1. Chop the eggs.
  2. Peel and slice the cucumber.
  3. Mix all the ingredients, garnish with dill.