Ensalada Yvyrá con Mani: Nutty Paraguayan Forest Salad
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Ingredients
-
200 grams Yvyrá leaves (wild forest greens)
(Substitute with mixed wild greens or arugula if unavailable)
-
100 grams Raw peanuts
(Lightly roasted for texture and enhanced flavor)
-
2 medium Fresh tomatoes
(Diced)
-
1 small Red onion
(Thinly sliced)
-
3 tbsp Lime juice
(Freshly squeezed)
-
2 tbsp Extra virgin olive oil
-
1 tsp Salt
(Adjust to taste)
-
0.5 tsp Black pepper
(Freshly ground)
-
10 grams Fresh cilantro
(Chopped)
(Substitute with mixed wild greens or arugula if unavailable)
(Lightly roasted for texture and enhanced flavor)
(Diced)
(Thinly sliced)
(Freshly squeezed)
(Adjust to taste)
(Freshly ground)
(Chopped)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (150g)
- Calories: 320 kcal
- Carbohydrates: 20 g
- Protein: 10 g
- Fat: 24 g
- Fiber: 6 g
- Sugar: 5 g
- Sodium: 350 mg
- Cholesterol: 0 mg
- Calcium: 50 mg
- Iron: 2 mg
Instructions
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1 - Prepare Yvyrá leaves:
Wash the yvyrá leaves thoroughly to remove any dirt. Pat dry and chop coarsely.
-
2 - Roast peanuts:
In a dry skillet over medium heat, roast the peanuts for 5 to 7 minutes until fragrant and slightly browned. Let cool then roughly chop.
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3 - Combine vegetable ingredients:
In a large bowl, mix the chopped yvyrá leaves, diced tomatoes, thinly sliced red onion (if using), and chopped cilantro.
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4 - Make dressing and toss:
Whisk together lime juice, olive oil, salt, and black pepper. Pour over salad and toss everything until evenly coated. Finally, sprinkle with roasted peanuts.
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5 - Chill and Serve:
Let the salad chill in the refrigerator for at least 5 minutes before serving to allow flavors to meld and peanuts to remain crunchy.
Wash the yvyrá leaves thoroughly to remove any dirt. Pat dry and chop coarsely.
In a dry skillet over medium heat, roast the peanuts for 5 to 7 minutes until fragrant and slightly browned. Let cool then roughly chop.
In a large bowl, mix the chopped yvyrá leaves, diced tomatoes, thinly sliced red onion (if using), and chopped cilantro.
Whisk together lime juice, olive oil, salt, and black pepper. Pour over salad and toss everything until evenly coated. Finally, sprinkle with roasted peanuts.
Let the salad chill in the refrigerator for at least 5 minutes before serving to allow flavors to meld and peanuts to remain crunchy.
More About: Ensalada Yvyrá con Mani: Nutty Paraguayan Forest Salad
Ensalada Yvyrá con Mani: A Nutty Tribute to Paraguayan Forest Flavors
Ensalada Yvyrá con Mani is a unique and vibrant salad rooted in the tropical forests of Paraguay, where 'yvyrá' represents an array of wild leafy greens traditionally foraged from natural environments. Its crunchy and nutty character comes from freshly roasted peanuts (maní) which add both texture and rich flavor to the dish.
The recipe celebrates simplicity and freshness, combining native greens with juicy tomatoes, slightly pungent red onions, and a bright lime-olive oil dressing that awakens the palate. The peanuts provide the indispensable 'snap' that elevates this salad beyond typical greens.
Tips & Notes
- Authentic yvyrá leaves may be difficult to find outside Paraguay; however, wild greens like arugula or dandelion greens can serve as excellent alternatives.
- Use fresh lime juice and good quality extra virgin olive oil for the best dressing flavor.
- To keep the peanuts crunchy, add them just before serving.
- This salad works wonderfully as a side or a light vegetarian meal.
Cultural Significance
Paraguay's culinary heritage intimately connects with its natural surroundings, and yvyrá embodies the deep local knowledge of edible wild plants. Ensalada Yvyrá con Mani encapsulates this heritage by bringing forest ingredients to the table, economically celebrating biodiversity.
This recipe reflects a sustainable approach to cooking that honors indigenous traditions and promotes farm-to-table freshness complemented by a simple, healthful profile. Enjoy your journey into Paraguayan forest-inspired cuisine by savoring this bright, nutty salad!
