Veg Recipes Mason Williams March 22, 2025 0 Comments

Peruvian Chopped Salad Recipe

When it comes to vibrant, refreshing, and nutrient-packed salads, few can compete with the Peruvian Chopped Salad. Bursting with fresh vegetables, zesty citrus, and a hint of spice, this dish is a celebration of flavors and textures. Whether you’re looking for a light lunch, a side dish, or a meal-prep staple, this salad is sure to impress.

Table of Contents

The Essence of Peruvian Salad

Peruvian cuisine is a beautiful fusion of indigenous ingredients and global influences. The country’s culinary traditions have been shaped by Spanish, African, Chinese, and Japanese cultures, creating a diverse and flavorful food landscape. Peruvian salad recipes reflect this rich history, often featuring fresh produce, tangy dressings, and a balance of textures.

A Peruvian Chopped Salad is not just a pile of greens tossed together—it’s a carefully curated mix of crisp vegetables, protein-rich beans, and aromatic herbs, all tied together with a bright, citrusy dressing.

Ingredients for Peruvian Chopped Salad

This salad is incredibly versatile, but to keep it authentic, you’ll want to include these staple ingredients:

Base Ingredients:

Romaine lettuce (or a mix of leafy greens) – Adds a crisp texture.
Tomatoes – Diced for a juicy, slightly sweet flavor.
Red onion – Thinly sliced for a bit of sharpness.
Cucumber – Brings a refreshing crunch.
Bell pepper – Adds a pop of color and mild sweetness.
Corn kernels – A nod to Peru’s love for maize.
Avocado – Creamy and rich, providing healthy fats.
Black beans or Peruvian canary beans – For protein and fiber.
Cilantro – Brings freshness and a distinct herby note.

For the Dressing:

Fresh lime juice – Essential for a bright, zesty kick.
Olive oil – Adds smoothness and enhances flavors.
Red wine vinegar – Provides acidity and balance.
Garlic (minced) – A small but powerful addition.
Aji Amarillo paste (optional but recommended) – Gives it an authentic Peruvian heat.
Salt and black pepper – To season perfectly.

How to Make Peruvian Chopped Salad

Step 1: Prepare the Ingredients

Start by washing all your vegetables thoroughly. Dice the tomatoes, cucumber, and bell pepper into small, uniform pieces to ensure even distribution of flavors. Slice the red onion thinly and soak it in cold water for about 10 minutes—this helps to mellow its sharpness.

Step 2: Cook the Corn and Beans (If Needed)

If you’re using fresh corn, boil it for a few minutes until tender, then slice off the kernels. Canned corn and beans work fine but be sure to rinse them well to remove excess sodium.

Step 3: Make the Dressing

In a small bowl, whisk together fresh lime juice, olive oil, red wine vinegar, minced garlic, aji amarillo paste, salt, and black pepper. Taste and adjust seasoning as needed.

Step 4: Assemble the Salad

In a large mixing bowl, combine all the chopped vegetables, beans, and corn. Drizzle the dressing over the top and toss gently to coat everything evenly.

Step 5: Serve and Enjoy

Transfer to a serving bowl, garnish with extra cilantro, and enjoy immediately. If you’re meal-prepping, store the dressing separately and toss just before eating to keep everything fresh.

What Makes Peruvian Chopped Salad Unique?

1. Bold, Fresh Flavors

Peruvian salads are known for their zesty and slightly spicy flavors. The combination of lime juice, aji amarillo, and fresh cilantro gives this dish a truly unique taste.

2. Nutrient-Rich and Balanced

This salad isn’t just delicious—it’s packed with nutrients. The mix of vegetables, beans, and healthy fats makes it a well-balanced meal with fiber, vitamins, and protein.

3. Versatility at Its Best

One of the best things about Peruvian Chopped Salad is how easy it is to customize. Want to add more protein? Toss in some grilled tofu or quinoa. Looking for extra crunch? Sprinkle on some roasted pumpkin seeds.

Serving Suggestions

Peruvian Chopped Salad is fantastic on its own, but you can also serve it alongside other Peruvian dishes:

With quinoa – Turn it into a complete meal by mixing in some cooked quinoa.
As a side for Peruvian ceviche – The acidity and crunch balance out the softness of ceviche.
With grilled vegetables or tofu – Complements smoky, charred flavors beautifully.
Inside a wrap – Stuff it into a whole wheat tortilla for a refreshing lunch option.

Final Thoughts

The Peruvian Chopped Salad is a true celebration of fresh flavors and vibrant textures. It’s easy to make, packed with nutrients, and endlessly customizable. Whether you’re new to Peruvian cuisine or a longtime fan, this salad is a must-try.

Common FAQs About Peruvian Chopped Salad

1. Can I make this salad ahead of time?

Yes! Just store the dressing separately and mix everything together right before serving. This keeps the ingredients crisp and fresh.

2. What if I don’t have aji amarillo paste?

You can substitute with a pinch of cayenne pepper or finely minced jalapeño for some heat. It won’t be exactly the same, but it will still taste great.