Arepas With Avocado Salad

There was some pumpkin seed/cilantro sauce leftover from the stuffed peppers dish I made a couple days ago. Considering the sauce was made with fresh ingredients like cilantro, spinach, tomatillos, green chilis, onion and garlic, it had a short refrigerator life and needed to be used right away.

seitan stuffed peppers


I decided to use the leftover sauce (about 1 1/2 cups) for the liquid ingredients to make arepas. I used the stand mixer with the dough hook to mix the warmed up sauce with masarepa (precooked corn flour), salt and a little olive oil. After letting the mixed dough rest a spell, I divided it in half and pressed the two balls of dough between sheets of wax paper to about 1/2 inch thick.



The arepas were cooked on both sides in a skillet lightly coated with olive oil.




I put together a salad for the filling:

  • Avocado
  • sweet onion
  • jalapeño
  • red bell pepper
  • cucumber
  • tomato
  • onion chives & garlic chives
  • corn

You can’t see it but there is a chopped avocado in the bottom of the bowl.



I also brought in some spinach and cress from the garden.




I first tucked some chopped spinach into the arepas, then stuffed in the avocado salad followed by the cressida. Homemade fermented hot sauce is essential for this kind of dish.








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