Arepas with Avocado Salad

Description

Arepas with Avocado Salad - Authentic recipe from Venezuela. Ready in 35 min. Vegan. Try it now!

1. 1

   Knead 200 g corn flour (masarepa) with 1 tsp salt and 300 ml warm water into a smooth dough. Shape into arepas and bake.

   ⏱️ approx. 12 min

   💡 Tip: Arepas with avocado salad combine South American corn cakes with a fresh avocado-tomato salad — hearty yet fresh, and gluten-free. A complete, satisfying meal.

2. 2

   Pan-fry the arepas until golden brown, then finish baking in the oven. Avocado salad: dice 150 g avocado and 2 tomatoes.

   ⏱️ approx. 12 min

   💡 Tip: Masarepa (pre-cooked corn flour) is essential for arepas. The avocado salad (with lime and olive oil) adds creamy freshness. The arepas can be topped or stuffed.

3. 3

   Mix avocado and tomatoes with 2 tbsp olive oil, lime juice, and salt. Cut open the arepas and fill or top them with the avocado salad.

   ⏱️ approx. 12 min

   💡 Tip: Arepas with avocado salad are served as breakfast, a snack, or a light main course — the warm corn cakes paired with the creamy, fresh avocado salad. Gluten-free and filling.