This recipe is from our article on Resistant Starch.

Known as yuca (sometimes spelled yucca), cassava, manioc, or tapioca (when ground, dried, and processed), this starchy tuber which is native to South America has a mild flavor and is texturally similar to that of a potato. In this recipe, prepared yuca (fresh or frozen peeled yuca root that has been boiled until fork tender in salted water, then cooled overnight in the refrigerator to maximize resistant starch content) is used as a base for a paleo-friendly “no-tato” salad, perfect for a potluck or picnic.


+ 1lb prepared yuca (cassava), cut into 1-2” squares

For the dressing

+ 1 ripe Hass avocado, peeled with pit removed
+ 2 cloves garlic, minced
+ 1 TBSP fresh lime juice
+ 2 TBSP white onion, minced
+ 1/2 tsp fresh ground black pepper
+ 1/2 tsp sea salt or Himalayan pink salt
+ 1 tsp hot sauce

For garnish

+ Fresh basil leaves
+ 4 strips crispy bacon, crumbled

1. In a small bowl, combine garlic, lime juice, white onion, salt, and black pepper. Add the avocado and mix it with the other ingredients until well combined. Add hot sauce to taste.

2. Add the prepared yuca to a large bowl. Add the avocado mixture to the bowl and, using your hands or large spoon, stir the mixture until the yuca is evenly coated.

3. Before serving, garnish with fresh basil and bacon crumbles.