How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

Is Salad Libre suitable as salads?

Yes, Salad Libre falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Salad Libre?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salad Libre Recipe

Name: Salad Libre
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: My salad is a gathering of all Spanish cultures in one dish. I lived in Colombia for a few years and traveled to Costa Rica, Venezuela, Panama, etc. where I learned more about their culture through…; 6 purple potatoes, boiled and diced; 6 baby red potatoes, diced and baked (skin on); 2 cups of diced and fried yucca; 1/2 cup sliced cooked carrots; 1 cup of green diced apple (previously soak in lemon juice to prevent from browning); 3/4 cup of toasted almonds; 1/2 cup diced celery; 1/4 diced green peppers; 1/2 cup of canned corn; 1/4 capers; 1/4 cup diced red bell peppers.; 2 1/2 cup of baked pork, shredded; 1/2 cup of diced onion; 1/2 cup chopped chives; 1 cup chimichuurri (see Note); Salt and pepper to taste; Sour orange and cilantro for garnish

My salad is a gathering of all Spanish cultures in one dish. I lived in Colombia for a few years and traveled to Costa Rica, Venezuela, Panama, etc. where I learned more about their culture through the flavor of their dishes. Right now, I live here in the USA, in NY which is the melting pot of the world, and I continue learning about more cultures and powerful flavors such as from Mexico, Peru, Argentina, etc.

6 purple potatoes, boiled and diced

6 baby red potatoes, diced and baked (skin on)

2 cups of diced and fried yucca

1/2 cup sliced cooked carrots

1 cup of green diced apple (previously soak in lemon juice to prevent from browning)

3/4 cup of toasted almonds

1/2 cup diced celery

1/4 diced green peppers

1/2 cup of canned corn

1/4 capers

1/4 cup diced red bell peppers.

2 1/2 cup of baked pork, shredded

1/2 cup of diced onion

1/2 cup chopped chives

1 cup chimichuurri (see Note)

Salt and pepper to taste

Sour orange and cilantro for garnish

Salad Libre

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