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    Home » Vegan Mexican Recipes » Guava Salad, Queso Fresco and Candied Pecans

    Guava Salad, Queso Fresco and Candied Pecans

    Published: Jan 8, 2021 · Modified: Feb 9, 2021 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    January is here!! That means we are all trying to eat healthier, but healthier doesn’t mean boring or bland. If you have been following me for a while you know that healthy can be delicious and satisfying, like this guava salad with queso fresco topped with candied pecans.

    This post was created in partnership with Primal Kitchen Foods and may contain affiliate links.

    chilaquiles verdes in a bright blue plate surrounded by cilantro, garlic, tomatillo and avocado oil
    pecans in syrup on a sheet tray

    What is guava (guayaba)?

    Guava or guayaba as it is known in Mexico is one of my favorite fruits. It is a tropical fruit originally found in southern Mexico, Central, and South America. It is rich in vitamin C, A, and potassium. It is in season from November to April.

    glass bowl with mixed greens and guava

    The variety I like is called Mexican cream and is yellow on the outside and has a white/yellow flesh with seeds in it. When ripe it is creamy and sweet. Guayabas are perfect in salads, smoothies or juices, pies, and tarts, to make preserves, and to eat raw.

    glass bowl with mixed greens, guava, and candied pecans

    How to Make Great Salads??

    If you don’t already know this the key to a great salad is the dressing!  A dressing can make or break a salad. Most commercial dressings are full of sugar, additives, and oil. That’s why I used Primal Kitchen Balsamic Vinaigrette. It is made with organic balsamic vinegar, avocado oil, lemon juice, spices, and herbs. It is also whole 30 approved, vegan, dairy-free, and made with no added sugars, artificial ingredients, or additives.

    glass bowl with salad, queso fresco and candied pecans

    Primal Kitchen

    Primal Kitchen makes a variety of vegan products like the Primal Kitchen Organic Ketchup, which is how I found them in the first place. I love their buffalo sauce, and they have some great pasta sauce as well. All without dairy or added sugar!!

    two bowl with guava salad and pecans on top of a red and white towel

    In the last couple of months, I’ve made buffalo chickpea jalapeño poppers, vegan lasagna, poblano cream pasta, and jalapeño and vegan cheese tamales with my favorite primal products. If you would like to try some of their products use the code DORAPRIMAL to get a discount at check out.

    bowl of guava salad with pecans and queso fresco

    The Recipe: Guava, Queso Fresco and Candied Pecan Salad

    • I used my recipe to make the vegan queso fresco out of macadamia nuts
    • You can substitute the coconut sugar with brown sugar
    • Make sure you get high quality mixed greens
    • Aquafaba is the liquid from a can of chickpeas
    two bowls of guava salad with red and white towel
    bowl with mixed greens guayabas pecans and vegan queso
    Save Recipe Go to Recipe Box
    5 from 1 vote

    Guava Salad, Queso Fresco and Candied Pecans

    Guava salad topped with vegan queso fresco and candied pecans tossed with balsamic vinaigrette
    Pin Recipe Print Recipe
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Salad
    Cuisine: Mexican
    Servings: 4 people
    Calories: 297kcal
    Author: Dora S.

    Ingredients

    Candied Pecans

    • 3 tbsp. Aquafaba
    • 2 cups Pecan halves
    • ⅓ cup Coconut sugar

    Salad

    • 4 cups Mixed greens
    • 4 Guavas medium, sliced into 6ths
    • ½ cup Vegan queso fresco
    • Candied pecans
    • ½ cup Primal Kitchen Balsamic Vinaigrette
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    Instructions

    • Preheat oven to 300°F. Line a sheet tray with parchment paper.
    • In a large bowl, add the aquafaba and beat with an electric hand mixer until foamy. Add pecans and brown sugar and mix well.
    • Pour pecans on sheet tray and bake for 20 minutes. Remove from oven and let cool.
    • In a large bowl combine the mixed greens, candied pecans, guava slices, and add balsamic vinaigrette. Mix to combine. Season with salt and pepper if necessary.
    • Sprinkle the queso fresco on the salad and serve.

    Notes

    Once you dress the salad eat immediately.

    Nutrition

    Serving: 1serving | Calories: 297kcal | Carbohydrates: 34g | Protein: 10g | Fat: 51g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 463mg | Potassium: 646mg | Fiber: 9g | Sugar: 20g | Vitamin A: 1159IU | Vitamin C: 204mg | Calcium: 144mg | Iron: 2mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
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