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Ingredients

• My salad is a gathering of all Spanish cultures in one dish. I lived in Colombia for a few years and traveled to Costa Rica, Venezuela, Panama, etc. where I learned more about their culture through the flavor of their dishes. Right now, I live here in the USA, in NY which is the melting pot of the world, and I continue learning about more cultures and powerful flavors such as from Mexico, Peru, Argentina, etc.
• 6 purple potatoes, boiled and diced
• 6 baby red potatoes, diced and baked (skin on)
• 2 cups of diced and fried yucca
• 1/2 cup sliced cooked carrots
• 1 cup of green diced apple (previously soak in lemon juice to prevent from browning)
• 3/4 cup of toasted almonds
• 1/2 cup diced celery
• 1/4 diced green peppers
• 1/2 cup of canned corn
• 1/4 capers
• 1/4 cup diced red bell peppers.
• 2 1/2 cup of baked pork, shredded
• 1/2 cup of diced onion
• 1/2 cup chopped chives
• 1 cup chimichuurri (see Note)
• Salt and pepper to taste
• Sour orange and cilantro for garnish

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