“Authentic Venezuelan Gluten-Free Arepa & Guasacaca Salad Dinner”

Allergens

Corn, Soy (in Guasacaca sauce)

Ingredients

• 1. 2 large green plantains 2. 2 cups cornmeal 3. 2 tbsp vegetable oil 4. 1/2 tsp salt 5. 1/2 cup Guasacaca sauce (recipe below) 6. 1 small cucumber, sliced 7. 1 large tomato, chopped 8. 1/2 red onion, thinly sliced 9. 1 avocado, diced 10. 1/4 cup fresh cilantro leaves 11. 2 tbsp lime juice 12. 1 tsp ground cumin 13. 1/2 tsp salt Guasacaca Sauce: 14. 1 large green onion, chopped 15. 1 cup fresh cilantro leaves 16. 1/2 cup ripe avocado 17. 1/4 cup lime juice 18. 1/2 tsp ground cumin 19. 1/2 tsp salt 20. 2 tbsp water

Instructions

1. Begin by making the Guasacaca sauce. In a blender or food processor, combine the green onion, cilantro, avocado, lime juice, ground cumin, salt, and water. Blend until smooth, then set aside.
2. Next, prepare the Arepas. Peel the plantains and cut them into 1 inch thick slices.
3. In a large bowl, combine the cornmeal, vegetable oil, salt, and cumin. Gradually add water while stirring until a dough forms.
4. Shape the dough into 2 round Arepas and flatten slightly. Cook them in a skillet over medium heat with a little vegetable oil for about 5 minutes on each side or until they are golden brown.
5. For the salad, mix together the cucumber, tomato, red onion, avocado, and cilantro leaves in a bowl. Drizzle with lime juice and toss to combine.
6. To serve, place one Arepa on each plate, top them with Guasacaca sauce, and accompany them with the salad on the side.

Chef’s Insight

To enhance the flavors and textures of this dish even more, try using different types of cheeses in the Arepas or adding other toppings like pickled vegetables.

Notes

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