Yuca and Kale Salad
This scrumptious yuca salad is like a potato-free potato salad! Yuca is a tropical starchy root veggie (sometimes called cassava, manioc, or tapioca) and can be found in many supermarkets. Despite its sturdy appearance, bite-sized cubes of yuca can be boiled in just 10 minutes. To finish the salad, add kale, tomato, scallions, cilantro, lemon juice, and jalapeño. Try it—you’ll be pleased you did!
The tropical root vegetable yuca (sometimes labeled as cassava) adds satisfying starchiness to this chopped salad. Jalapeño adds a touch of spiciness; to further dial up the heat, include some of the jalapeño seeds.
Note: Raw yuca contains toxins which are concentrated in the skin, so always peel and cook the root before eating it.
Ingredients:
- 1 teaspoon baking soda
- 1 lb. yuca, peeled and cut into 1-inch pieces (3 cups)
- 2 cups finely chopped fresh kale
- 2 cups chopped peeled English cucumber
- 1 cup cherry tomatoes, halved
- ½ cup thinly sliced scallions (green onions)
- ½ cup fresh parsley or cilantro, finely chopped
- ¼ cup lemon juice
- 1 fresh jalapeño chile pepper, seeded and finely chopped
- ½ teaspoon sea salt
Instructions:
- In a pot combine baking soda and 10 cups water; bring to boiling. Add yuca and cook, uncovered, about 10 minutes or until yuca is tender; drain. Place yuca in a bowl; let cool.
- Add remaining ingredients. Toss to combine.
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