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Arequipa Avocado Salad

Serves: 6

Ready in: 30 to 60 mins

Eco Friendly Gluten Free‏

Arequipa Avocado Salad Recipe: Veggie


1 ripe Hass avocado
1 large carrot, peeled and cubed
300g vegetarian feta cheese
500g broad beans
2 red onions
2 Choclo Peruvian giant kernel corn
(or 2 normal sweetcorn cobs)
1 aji amarillo chilli (or mild red chilli), finely chopped
150g black olives, stone removed
juice of 2 limes
pinch of salt and pepper
1 tsp olive oil
3 parsley sprigs, leaves finely chopped


  • Boil the corn for 10 minutes then add the broad beans and carrot and boil for a further 10 minutes. Remove from the heat and, when the cobs have cooled slightly, take the kernels off the corn by slicing downwards with a sharp knife.
  • Chop the onions, avocado and feta cheese into cubes and slice the olives into rounds.
  • In a separate small bowl mix the olive oil, lime juice and salt and pepper and add the finely chopped chilli and parsley.
  • Mix this marinade into the rest of the salad ingredients in a large bowl or plate. Chill for 10 minutes before serving. Delicioso!
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