Ensalada Serrana — Peruvian Mountain Salad

This bright, colorful, heavily-dressed salad from the Andean highlands of Peru brings together tender vegetables, a creamy oregano-lime dressing, and the sweet earthiness of beets—a refreshing side inspired by the rustic cooking of Central Peru. It’s simple, vibrant, and pairs beautifully with grilled meats or roasted chicken.

Ingredients

Dressing

• ¾ cup mayonnaise
• ¼ cup whole milk
• juice of 1 lime
• 1 tbsp prepared yellow mustard
• 1 tsp garlic, minced
• 1 tbsp dry Mexican or Peruvian oregano, crushed
• ½ tsp black pepper, coarsely ground
• ¼ tsp kosher salt (to taste)
• ½–1 tsp ají amarillo paste (optional)
• ¼ cup water

Salad

• 4 oz fresh green beans, strings removed and halved
• 2 small carrots, thinly sliced on a bias or julienned
• 1 large beet, roasted until tender and sliced
• 1 large tomato, cored, seeded, and sliced into strips
• ½ cup frozen peas, defrosted
• 2 oz lettuce, washed and spun dry
• ½ cup dressing (from above)

Directions

Make the Dressing

In a blender, combine all ingredients except the water; blend until smooth and creamy. Thin with water to reach your desired consistency. Adjust salt to taste. Dressing will thicken in the refrigerator; thin with additional water as needed.

Prepare the Salad

Blanch green beans for 4–5 minutes, or until crisp-tender; transfer immediately to a bowl of ice water. Blanch carrots until crisp-tender and add them to the same ice water bowl. Dry beans and carrots thoroughly. Combine beans, carrots, and remaining salad ingredients in a large bowl; toss gently with dressing.

Notes

Preparation

For the optional ají amarillo paste, you can create a reasonable substitute by blending 1 roasted, peeled, and seeded yellow or orange bell pepper with ½ of a seeded habanero. This provides similar fruitiness and gentle heat.

Beets can be roasted ahead of time and chilled until ready to assemble the salad.

Serving Suggestions

This salad pairs beautifully with roasted chicken, grilled steaks, anticuchos, or Peruvian-style rice dishes.

Variations

Try adding thinly sliced red onion, diced avocado, or boiled potatoes for a heartier version.

Make-Ahead & Storage

Store dressing separately from the vegetables to keep the salad crisp.

• Dressing keeps 4–5 days refrigerated.
• Prepared vegetables keep 2–3 days in an airtight container.
• Toss just before serving for best texture.