Salad with Guava Vinaigrette

 Ingredients

½ cup guava puree/paste (thawed if frozen)

¼ cup extra-virgin olive oil

¼ cup rice vinegar

1 clove garlic, crushed and peeled

½ tsp salt 

1/4  tsp pepper pdr 

 ¼ cup grape seed oil 

 ½ cup no-salt-added canned small white beans, rinsed

8 okra pods, thinly sliced

2 cups fresh amaranth leaves (see Tip) or microgreens

6 cups packed arugula

⅔ cup crumbled farmer’s cheese*

¼ cup thinly sliced red onion 

*Farmer's cheese, a fresh cheese variety, is a pressed cottage cheese that is slightly more acidic and has a firmer texture, thanks to a lower moisture content. Or farmer's cheese is pressed curds or an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk.

 

Preparations

Combine guava, olive oil, vinegar, garlic, salt and pepper in a blender. Blend until smooth.

Heat grape-seed oil in a medium skillet over medium-high heat. Add beans and okra; cook, stirring occasionally, until softened, about 5 minutes. Add amaranth (or microgreens) and cook, stirring, until wilted, about 1 minute. Remove from heat.

Toss arugula with the vinaigrette in a large bowl. Top with the bean mixture, cheese and onion.  

 Tip

Amaranth (celosia) is a leafy plant that is cultivated for both its leaves and seeds. You can use the leaves as you would spinach, while the protein-packed seeds are often sold dried and can be cooked and prepared as a grain.  

 

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