Ensalada de Flor de Calabacín y Pepino con Achiote
A recipe from Honduras.
🇭🇳 HondurasnutFreespicycomfortingkidFriendly
Nutrition (per serving)
400Calories
22 gProtein
35 gCarbs
19 gFat
5 gSugar
1050 mgSalt
Ingredients
- 2 cups Calabacín flowers
- 2 medium Cucumber
- 1 small Red onion
- 3 cloves Garlic
- 1 medium Jalapeño pepper
- 1/4 cup Cilantro
- 2 tbsp Lime juice
- 1 tsp Achiote paste
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Olive oil
Method
- Heat oil in a heavy skillet over medium-high until shimmering, about 2 minutes, then add onion and cook stirring occasionally until golden-brown, 6–8 minutes.
- Add garlic and cook for 1 minute, until fragrant.
- Add jalapeño pepper and cook for 1 minute, until slightly softened.
- Add calabacín flowers and cook for 2 minutes, until slightly tender.
- Add cucumber and cook for 1 minute, until slightly softened.
- Stir in cilantro, lime juice, achiote paste, salt, and black pepper.
- Toss to combine and let cool to room temperature.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
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