| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 25g | 6g | 25g |
| sugars | fibre | protein | salt |
| 5g | 10g | 12g | 0.2g |
Just as New York City embodies a diversity of cultures and traditions, so too does the Caigua and Cheese Salad represent a union of global flavors. Akin to the city I call home, this salad is a celebration of vibrancy and diversity. Its ingredients are as varied as the cityscapes that stretch from Staten Island to the Bronx. Combining the unique textures of Caigua, a staple in South American cuisine, with the smooth creaminess of fresh farmer’s cheese, it’s truly a salad unlike any other.
Suiting Diverse Palates
The bright flavors of lime juice and the subtle warmth of olive oil create a dressing that’s refreshingly zesty, while a generous toss of fresh parsley adds an invigorating texture to every mouthful. The cherry tomatoes bring a juicy sweetness, and the red onions and avocados round out the dish with their rich flavors. The beauty of this Caigua and Cheese Salad lies in its diversity—it appeals to every palate, just as Broadway appeals to all lovers of performance and art.
Health Benefits in Each Bite
As an actor, it’s crucial to fuel my body with nutritious food, especially when performing physically demanding roles. And this salad, like my favorite Broadway plays, leaves a satisfying feel without being overly heavy. It’s packed full of vitamins and minerals, thanks to the medley of vegetables. The Caigua is a good source of fiber and potassium, while the avocados provide healthy fats and antioxidants. What’s more, a report published by the Journal of Food Science suggests that Queso Fresco has beneficial probiotics.
The Caigua and Cheese Salad is reminiscent of Greek salads due to its olive oil-based dressing, lends itself well to the chicken Milanese just as fine as they pair with a glass of chilled white wine. This salad works equally well as a standalone lunch or as a side dish to complement heartier fare.
Just like the fusion of cultures and cuisines that make New York City so vibrant, the Caigua and Cheese Salad is an homage to diversity. Its flavors are a salad bowl of the world, and its health benefits are as enticing as its vibrant colors. Whether relished on a lazy weekend or savored on a busy workday, this salad is more than just a meal—it’s a culinary experience as diverse as NYC itself.
What You’ll Need
- 6 medium-sized Caigua (Cyclanthera Pedata)
- 2 cups of diced Queso Fresco or Fresh Farmer’s cheese
- 1/4 cup of Olive oil
- 1/2 cup of Limon/Lime juice
- 1 cup of chopped Fresh Parsley
- Salt to taste
- Pepper to taste
- 1 cup of sliced Cherry tomatoes
- 2 large Avocados, peeled and sliced
- 1/2 cup of sliced Red Onion
Method
Step One
Start with washing the Caigua (Cyclanthera Pedata) thoroughly. Then, slice your caiguas into bite sized pieces and place them into a large serving bowl.
Step Two
Add the 2 cups of diced Queso Fresco or Fresh Farmer’s cheese to the bowl with the sliced Caigua.
Step Three
To create your dressing, whisk together 1/4 cup of Olive oil and 1/2 cup of Lime juice in a separate bowl. Add salt and pepper to taste.
Step Four
Pour the dressing over the Caigua and cheese and toss all the ingredients together until they are evenly coated.
Step Five
Add 1 cup of chopped Fresh Parsley to the salad and mix well.
Step Six
Add a cup of sliced Cherry tomatoes, 2 sliced Avocados and 1/2 cup of sliced Red Onion to the salad. Toss all the ingredients together again, making sure all the ingredients are coated well with the dressing.
Step Seven
Check for seasoning, adjust if necessary, and then your Caigua and Cheese Salad is ready to be served.
