Salsa Carioca Venezuela Salad Recipes

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SALSA CARIOCA (VENEZUELA SALAD)



Salsa Carioca (Venezuela Salad) image

Make and share this Salsa Carioca (Venezuela Salad) recipe from Food.com.

Provided by FDADELKARIM

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 teaspoons hot pepper sauce
3 tablespoons olive oil
1 tablespoon white vinegar
1 tablespoon fresh parsley, finely chopped
1/4 teaspoon cilantro, finely chopped
salt & pepper, to taste
2 medium serrano peppers, chopped
1 small onion, diced
1 small tomatoes, seeded & chopped
1 medium avocado, peeled and chopped
2 hardboiled egg, chopped

Steps:

  • Combine all the ingredients together for the dressing in a small bowl. Set aside while chopping the salad ingredients.
  • Note: Gently scoop out the seeds from the tomato before chopping it.
  • Combine the rest of the ingredients in a medium bowl. Toss in the dressing then serve.

BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)



Brazilian Chicken Salad (Salpicao de Frango) image

This is a really easy chicken salad made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken.

Provided by Mia

Categories     Salad

Time 20m

Yield 8

Number Of Ingredients 15

1 pound coarsely shredded cooked chicken
1 (8 ounce) can whole kernel corn, drained
1 cup pitted green olives, chopped
¾ cup golden raisins
2 carrots, grated
1 stalk celery, finely chopped
¼ green apple, finely chopped
4 tablespoons heavy cream
1 tablespoon Dijon mustard
1 pinch white sugar
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste
2 large lettuce leaves
4 sprigs watercress
2 cups shoestring potato sticks

Steps:

  • Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
  • Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
  • Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.

Nutrition Facts : Calories 355.2 calories, Carbohydrate 30.9 g, Cholesterol 54.5 mg, Fat 19 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 5.5 g, Sodium 427.3 mg, Sugar 11.5 g

GUASACACA (WAH-SAH-KAKA) SALSA DE VENEZUELA



Guasacaca (Wah-Sah-Kaka) Salsa De Venezuela image

Unlike guacamole, everything is hand-chopped. I use it as a salsa for arepas, a chopped salad with meals, a chunky dip for corn chips.

Provided by Kathy228

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 medium tomatoes
1 medium onion
2 avocados, peeled and seeded
1/4 cup minced bell pepper (optional)
3/4 cup cilantro leaf, chopped
2 teaspoons lemon juice
1 teaspoon salt
2 teaspoons hot sauce

Steps:

  • Chop by hand, all the vegetables.
  • And the remaining ingredients and mix together.
  • Chill for at least 3-hours.
  • Serve as a dip for nacho chips or as a salsa with anything.

VENEZUELAN SALSA



Venezuelan Salsa image

I found this recipe in a garlic cookbook many years ago. It is a very different and delicious salsa. Prep time includes chilling. The longer it sits the better it tastes.

Provided by Miss V

Categories     Sauces

Time 6h

Yield 16 serving(s)

Number Of Ingredients 12

1 mango, peeled,pitted and diced
1/2 medium papaya, peeled,seeded and diced
1/2 medium avocado, peeled,pitted and diced
1 carrot, finely chopped
1 small onion, finely chopped
1 stalk celery, finely chopped
1 lemon, juice of
3 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon salt

Steps:

  • Combine all ingredients in medium bowl.
  • Refrigerate several hours to allow flavors to blend.
  • Serve with tortilla chips.

Nutrition Facts : Calories 28.5, Fat 1, SaturatedFat 0.1, Sodium 78.9, Carbohydrate 5.1, Fiber 1.1, Sugar 3, Protein 0.4

SALSA SALAD



Salsa Salad image

Chunks of avocado, tomato, red and green peppers, and plenty of cilantro give flavor to this refreshing and colorful salad, and jalapeno peppers give it a hint of heat. Dressing is just a simple squeeze of lime juice.

Provided by Scratchcook

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 10

4 large ripe tomatoes, cut into bite-size pieces
1 bunch cilantro, stems cut off and leaves coarsely chopped
1 large green bell pepper, cut into bite-size pieces
1 large red bell pepper, cut into bite-size pieces
2 jalapeno peppers, finely chopped
3 green onions, chopped
½ sweet red onion, chopped
2 large avocados, pitted and cut into bite-sized pieces
1 lime, juiced
½ teaspoon salt, or to taste

Steps:

  • In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 18.3 g, Fat 14.4 g, Fiber 9.6 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 214.4 mg, Sugar 6.5 g

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