Colombian Arepa Bowl with Avocado Salsa: A Delectable Lunch for the Discerning Palate

Allergens

None in this recipe. However, always check ingredient labels for allergens.

Ingredients

• 2 large precooked arepas (preferably Colombian
• style)
• 1 cup cooked pulled chicken breast
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh lime juice
• 1 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Slice the arepas in half and warm them up in a toaster oven or microwave.
2. In a mixing bowl, combine diced avocado, cherry tomatoes, cilantro, red onion, lime juice, olive oil, salt, and pepper. Mix well to create your avocado salsa.
3. Assemble the arepa bowls by placing a bottom half of each arepa on a plate, followed by a layer of pulled chicken, and then generously spoon the avocado salsa over the top.
4. Place the second half of the arepas on top to complete your delectable Colombian lunch creation.

Chef’s Insight

The key to this dish is balancing flavors and textures, so don't be afraid to adjust seasonings to your preference.

Notes

Feel free to add a side dish for a more filling meal. - Serve with a refreshing Colombian beverage like ajiaco or guava juice.