Guanabanas Garden Salad Recipe

Prepare greens

Wash and thoroughly dry the mixed salad greens. Tear larger leaves into bite-sized pieces and place into a large salad bowl.

Slice cucumber

Peel the English cucumber if desired. Slice lengthwise and remove seeds if large, then cut into 1/4-inch half-moons to make approximately 1 cup. Add to the bowl with greens.

Cut pepper

Remove stem, seeds, and membranes from the red bell pepper. Cut into thin strips then chop into 1/2-inch pieces to yield about 1 cup. Add to the bowl.

Tomatoes

If using large tomatoes, core and cut into 1-inch wedges; if using cherry tomatoes, halve them. Add about 1 cup to the bowl.

Onion & herbs

Thinly slice the red onion and separate into rings. Roughly chop the cilantro leaves. Scatter the onion and cilantro over the vegetables in the bowl.

Prepare guanabana pulp

If using fresh guanabana, remove seeds and scoop pulp into a bowl or measuring cup until you have 1/2 cup. If frozen, thaw and drain any excess liquid.

Blend vinaigrette

In a small blender or using an immersion blender and a jar, combine 1/2 cup guanabana pulp, 1/4 cup extra-virgin olive oil, 2 tablespoons white wine vinegar, 2 tablespoons fresh lime juice, 1 tablespoon honey or agave, 1 teaspoon Dijon mustard, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Blend until smooth and creamy, about 30 seconds.

Adjust consistency & seasoning

If the vinaigrette is too thick, add up to 2 tablespoons cold water, 1 tablespoon at a time, blending briefly after each addition until it reaches a pourable but slightly viscous consistency. Taste and adjust salt, lime, or honey as needed.

Dress the salad

Just before serving, pour about two-thirds of the guanabana vinaigrette over the prepared greens and vegetables (reserve the remainder for guests to add more). Use salad tongs to gently toss until the leaves are evenly coated.

Add queso blanco & garnish

Crumble 3/4 cup queso blanco over the tossed salad. Sprinkle 1/4 cup toasted pepitas or chopped toasted almonds on top for crunch. Arrange lime wedges on the side.

Final seasoning & serve

Taste one leaf and add a pinch more salt or a squeeze of lime if needed. Serve immediately with the remaining vinaigrette passed at the table.