Paraguayan Style Yuca Salad (Mandi'o Chyryry Inspired)

Cook the yuca in heavily salted boiling water for 25-30 mins until tender when pierced with a fork. Drain and let cool.

Once cool enough to handle, break the yuca into rough bite-sized chunks with your hands or a fork. Discard any remaining fibrous strands you find.

Make the yogurt dressing: In a large bowl, whisk together the Greek Yogurt, lime zest, cumin, paprika, garlic, oregano and season with salt to taste.

Add the warm yuca to the dressing and fold gently to coat. Add the bell pepper, and then fold them into the salad.

Gently fold in the eggs, chopped parsley, chopped cilantro.

Cover and refrigerate for at least 1 hour. Before serving, fold gently, taste and adjust seasoning if needed (salt or lime juice). Garnish with scallions and a dusting of smoked paprika.