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Cuban Pumpkin Salad - How to Make Ensalada de
Calabaza Cubana
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
1 medium sized Calabaza (orange-fleshed Caribbean pumpkin)
2 large chopped onions
Vinegar
Olive oil
Salt to taste
Cut pumpkin without peeling into four pieces (quarters). Cook until flesh is
tender in salted boiling water. Remove pumpkin and drain water. In a bowl, mix
salad dressing: vinegar, olive oil, chopped onions and salt. Pour over pumpkin
and refrigerate a few hours till cold.
Yield: Serves 4.
Main Cuban recipe pages:
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• soups •
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dishes •
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