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Warm Yuca Salad

Created by jclawson, Thursday, 02 December 2010


Potato-like yuca (also called cassava) is increasingly popular in American cuisine. This side-dish salad goes well with grilled steaks or chops, or heat up the oven and bake a meatloaf. Scrubbed potatoes can be used in place of yuca. Two pounds of yuca or potato makes six to eight servings.


At a glance
2 pounds yuca, peeled and trimmed*
1/2-cup mayonnaise
1/2-cup plain, nonfat yogurt
Juice of half of a lemon
Small bunch green onions, sliced thin
1 teaspoon celery seed
1 teaspoon dried basil
Approximately 1/4-cup snipped parsley


Bring the yuca to a boil in lightly salted water until fork-tender. Whisk together the mayonnaise, yogurt, lemon juice, onions, and herbs. Drain the yuca and, when it’s cool enough, cut it into cubes. Toss with the dressing and add pepper to taste. Serve at once, while it’s still warm.

*When trimming the yuca, remove the fibrous material that runs down the center of the tuber, and peel off the tough outer skin and pink layer underneath it.

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