Salada de Jiló

Salada de Jiló is a refreshing Brazilian salad that highlights the unique flavor of jiló, a slightly bitter eggplant-like vegetable, paired with fresh herbs and a zesty dressing. This vegan dish is perfect for a light meal or as a vibrant side dish.

Ingredients

• Jiló - 200 grams
• Cherry tomatoes - 150 grams
• Red onion - 50 grams
• Cilantro - 30 grams
• Lime juice - 30 ml
• Olive oil - 15 ml
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon

Steps

1. Wash the jiló thoroughly and slice them into thin rounds.
2. Bring a pot of water to a boil and add a pinch of salt. Blanch the sliced jiló in the boiling water for about 3 minutes until slightly tender.
3. Drain the jiló and immediately transfer it to a bowl of ice water to stop the cooking process. Let it cool for a few minutes, then drain again.
4. While the jiló cools, slice the cherry tomatoes in half and finely chop the red onion and cilantro.
5. In a large mixing bowl, combine the blanched jiló, cherry tomatoes, red onion, and cilantro.
6. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.
7. Pour the dressing over the salad and toss gently to combine all ingredients.
8. Serve immediately or refrigerate for 10 minutes to allow flavors to meld before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants which can help reduce inflammation.
• High in fiber, aiding in digestion and promoting a healthy gut.

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