Vegan Puerto Rican Tomato Avocado Salad with Fresh Sofrito and Sazon Flavors

Vegan Puerto Rican Tomato and Avocado Salad: A Flavorful Twist

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully adapted to vegan cuisine. Here’s a vibrant and delicious vegan version of a classic tomato salad, infused with the essence of Puerto Rico.

Ingredients:

• 4 large tomatoes, diced
• 2 ripe avocados, diced
• 1/2 cup of red onion, thinly sliced
• 1/4 cup of fresh cilantro, chopped
• 1/4 cup of fresh culantro (recao), chopped
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1 teaspoon of Puerto Rican Sazón (see below for homemade recipe)
• Salt and black pepper, to taste
• A splash of vinegar (for balancing flavors)

Homemade Puerto Rican Sazón:

• 1 tablespoon ground annatto (achiote)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon black pepper

Combine all ingredients in a bowl and store in an airtight container for up to 3 months.

Instructions:

1. Prepare the Sofrito Base: While traditional sofrito is sautéed in oil, for this salad, we’ll use a fresh and raw version to maintain the crispness of the ingredients. Blend together:

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

   Roughly chop all ingredients and blend in a food processor until you get a smooth, chunky salsa-like consistency.

2. Combine the Salad Ingredients: In a large bowl, combine the diced tomatoes, avocados, thinly sliced red onion, chopped cilantro, and chopped culantro.

3. Add the Flavor: Mix in the minced garlic and the fresh sofrito blend. Add the homemade Sazón and stir well to combine.

4. Dress with Olive Oil and a Splash of Vinegar: Drizzle the olive oil over the salad and add a splash of vinegar to balance the flavors. Season with salt and black pepper to taste.

5. Serve: Serve the salad immediately, garnished with additional cilantro or culantro if desired.

Cultural Significance and Vibrant Flavors

This vegan tomato and avocado salad is more than just a dish; it’s a celebration of Puerto Rican flavors and traditions. The use of Sazón adds a deep, earthy flavor and a vibrant red color, reminiscent of the island’s indigenous Taíno people. The fresh sofrito blend brings together the aromatic essence of local peppers, herbs, and garlic, which is a cornerstone of Puerto Rican cuisine.

The combination of tomatoes and avocados provides a creamy and refreshing base, while the red onion and cilantro add a crunchy texture and a burst of freshness. This salad is perfect for any occasion, whether it’s a family gathering or a simple meal that honors the rich culinary heritage of Puerto Rico.

Tips and Variations

• For an added protein boost, you can include cooked black beans or chickpeas, which are staples in Puerto Rican cuisine.
• If you prefer a heartier salad, consider adding some roasted or grilled tofu or tempeh, marinated in a mix of Adobo and Sazón for enhanced flavor.
• TVP (Textured Vegetable Protein) is another affordable and easily available option in Puerto Rico, which can be seasoned with Adobo and added to the salad.

This vegan Puerto Rican tomato and avocado salad is a testament to the versatility and richness of island cuisine, adapted to fit modern vegan preferences. It’s a dish that not only delights the palate but also honors the cultural roots and flavors of Puerto Rico.

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