Puerto Rican Vegan Arugula Salad with Radish, Fennel, and a Twist of Island Flavors

As we delve into the vibrant world of Puerto Rican cuisine, it’s exciting to see how traditional flavors can be woven into modern, vegan dishes. Today, we’re giving a classic arugula salad a delightful Puerto Rican vegan twist, blending the freshness of arugula with the zesty flavors of the island.

The Cultural Significance

Puerto Rican cuisine is a rich tapestry of flavors, influenced by its indigenous Taíno people, Spanish colonizers, and African roots. The use of aromatic blends like Sofrito, Adobo, and Sazón is integral to this culinary heritage. These blends not only add flavor but also connect us to the history and traditions of the island.

The Recipe

Ingredients:

• Greens and Vegetables:

  • 5 cups arugula
  • 1 small fennel bulb, sliced paper thin
  • 3 radishes, very thinly sliced
  • 1 small red onion, thinly sliced
  • 2 ripe tomatoes, diced (optional)

• Puerto Rican Flair:

  • 2 tablespoons Sofrito (see below for homemade recipe)
  • 1 teaspoon Adobo (see below for homemade recipe)
  • 1 tablespoon olive oil

• Additional Flavors:

  • 1 small avocado, diced
  • ⅓ cup toasted almonds or pine nuts
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • A splash of apple cider vinegar (optional, for balance)

Homemade Sofrito:

• 1 bunch culantro (recao leaves)
• 1 bunch cilantro
• 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
• 1 large onion, chopped
• 1 head garlic, peeled
• 1 green bell pepper, chopped

Roughly chop all ingredients and blend in a food processor until smooth. Freeze in ice cube trays for long-term use.

Homemade Adobo:

• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried oregano
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon paprika (optional)

Mix all ingredients thoroughly and store in a sealed container.

Instructions

1. Prepare the Sofrito: If using frozen Sofrito, thaw it first. Otherwise, sauté 2–3 tablespoons of fresh Sofrito in olive oil to “awaken” the flavors.

2. Marinate the Fennel and Radishes: In a medium bowl, combine the sliced fennel, radishes, and a splash of olive oil. Add a pinch of salt, black pepper, and a squeeze of fresh lemon juice. Toss and set aside for 5 minutes to marinate.

3. Assemble the Salad: In a large bowl, toss together the arugula, marinated fennel and radishes, diced red onion, and tomatoes (if using).

4. Add the Puerto Rican Touch: Mix in the sautéed Sofrito and sprinkle Adobo over the salad for that authentic Puerto Rican flavor.

5. Finishing Touches: Top the salad with diced avocado and toasted almonds or pine nuts. Drizzle with olive oil, lemon juice, and a pinch of salt and black pepper. If desired, add a splash of apple cider vinegar to balance the flavors.

Suggestion for Added Protein

If you want to add some protein to your salad, consider using black beans, chickpeas, or TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico. Here’s a simple way to incorporate it:

• TVP Option:
  • Cook TVP according to package instructions.
  • Season with Adobo and a bit of Sofrito.
  • Add it to the salad for a protein-packed meal.

Conclusion

This Puerto Rican vegan arugula salad is a perfect blend of freshness and island flavors, making it an excellent choice for any meal. The Sofrito and Adobo add a depth of flavor that is quintessentially Puerto Rican, while the arugula, fennel, and radishes provide a crunchy and refreshing base. This dish is not only delicious but also a celebration of the rich culinary heritage of Puerto Rico.

Enjoy your salad with a side of rice, beans, or as a light and satisfying meal on its own. ¡Buen provecho

Vegan Boricua Pantry Essentials