🧄 Yuca con Mojo + Crisp Side Salad

Let’s keep it simple, classic, and so flavorful with this Yuca con Mojo + Side Salad combo—your vegan side dish dream team. It's perfect for weeknights, cookouts, or anytime you want that tangy, garlicky comfort that just feels right.

🧄 Yuca con Mojo + Crisp Side Salad

Total Time: 30 mins | Prep: 10 mins | Cook: 20 mins | Serves: 4–6

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Yuca con mojo is that low-key, high-flavor side dish that doesn’t get enough love. It’s buttery, garlicky, and full of that “I’ve been cooking all day” energy—even though it’s wildly easy. Pair it with a quick, crunchy side salad and boom—you’ve got yourself a vibrant, plant-based plate that hits every time.

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🛒 Ingredients:

For the yuca:

• 2 lbs yuca (cassava), fresh or frozen

• Salt, to taste

• 1 tbsp olive oil (for boiling water)

For the mojo sauce:

• 4 cloves garlic, minced or grated

• ⅓ cup olive oil

• 1 small onion, thinly sliced

• ¼ cup fresh lime or lemon juice (or mix both!)

• ½ tsp salt

• ½ tsp oregano

• Pinch of black pepper

• Optional: chopped parsley or cilantro

For the side salad:

• 1 cup shredded romaine or leaf lettuce

• ½ cucumber, thinly sliced

• ½ small red onion, very thinly sliced

• 1 small tomato, sliced or chopped

• 1 tbsp olive oil

• 1 tbsp apple cider vinegar or lime juice

• Salt + pepper to taste

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👩‍🍳 Instructions:

🍠 Boil the yuca:

1. Prep the yuca:
   If using fresh, peel and cut yuca into 3–4 inch chunks. Cut out the fibrous core. (If using frozen, you’re already ahead. 🙌🏽)

2. Cook until tender:
   Add yuca to a pot of salted, boiling water with a splash of oil. Boil for 15–20 minutes, or until fork-tender but not falling apart. Drain and set aside.

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🧄 Make the mojo:

3. Sauté the garlic & onions:
   In a small saucepan, heat olive oil over medium-low. Add garlic and onions and cook gently until fragrant and soft—not browned—about 3–5 minutes.

4. Add citrus & spices:
   Stir in lime/lemon juice, salt, oregano, and pepper. Let it simmer for 1–2 more minutes, then remove from heat.

5. Pour it on:
   Drizzle warm mojo over the yuca. Toss gently to coat. Garnish with herbs if you’re feelin’ extra.

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🥗 Make the salad:

6. Toss and serve:
   Combine lettuce, cucumber, onion, and tomato in a bowl. Drizzle with olive oil and vinegar or lime juice. Season with salt and pepper. Toss lightly right before serving.

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🧠 Mom Tips:

• 🧊 Yuca shortcut: Keep frozen yuca on hand—it’s peeled, chopped, and just waiting to be boiled.

• 💃🏽 Mojo magic: That garlicky oil is also amazing on tostones, rice, or roasted veggies.

• 🌿 Switch it up: Add avocado slices or pickled onions to the salad for extra oomph.

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🥣 Why I Love It:

This meal tastes like something my mami would throw together in 20 minutes flat—but it still feels special. It’s cheap, naturally gluten-free, full of flavor, and leaves you feeling nourished but not stuffed. Add a protein (like baked tofu or seasoned lentils) and you’ve got a whole meal. Period.

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