Cochayuyo salad is a healthy dish that is very easy to prepare, ideal for consumption during warmer seasons and perfect to enjoy on its own or as a side dish.
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How to make Cochayuyo Salad?
Make sure to have a healthy, dehydrated cochayuyo, which you’ll need to soak overnight and cook the next day to make it tender and absorb all the flavors of the dressing.
Nutritional Information
Category: Salads
Cuisine: Chilean
Calories: 200
Preparation: 15 minutes
Cooking: 45 minutes
Servings: 4 people
Cochayuyo Salad Recipe
Ingredients
- 500 g of dried cochayuyo
- 1 red onion
- 1 tablespoon of chopped parsley or cilantro
- Apple cider vinegar
- Olive or sunflower oil
- Lemon juice
- Salt
Preparation
- In a large pot, soak the chopped cochayuyo in cold water, add a splash of vinegar, and let it rest overnight, about 12 hours.
- Wash and rinse the cochayuyo in cold water, set it aside in a large pot, add boiling water, and cook for about 45 minutes over high heat until it is tender (15 minutes in a pressure cooker). Remove from the water, let it cool to room temperature, and chop it into small cubes with a knife.
- In a salad bowl, combine the chilled and chopped cochayuyo with diced or julienned onion, parsley or cilantro, a drizzle of oil, lemon juice, and salt to taste. Mix everything with a wooden spoon to blend aromas and flavors, cover with plastic wrap, and refrigerate for about 60 minutes.
- Serve the cochayuyo salad chilled, either on its own or accompanied by other main dishes of your choice.
Where is vochayuyo harvested?
Cochayuyo is primarily harvested from the coasts of the Pacific Ocean, where it adheres to rocks submerged in marine waters. It is manually collected by seaweed harvesters.
Did You Know?
The origin of the word “ensalada” is believed to come from the Latin term “herba salata,” a designation used by ancient Romans to indicate the consumption of raw vegetables with water and salt.
