Make this quick Ensalada Verde, a Spanish green salad made with everyday fresh ingredients in 10 minutes or less! Tossed in a tangy delicious dressing.
This Ensalada Verde is a common side in the Caribbean. A popular choice to go next to most Puerto Rican dishes because of how easy it is to make.
This green salad is made with only a few chopped ingredients like lettuce, tomato, avocado, onion, and a delicious homemade vinaigrette.
This is a light and very refreshing salad as tasty as my bacalao salad or imitation crab salad. Perfect as a quick side to soups or any main meal.
This salad is a staple in Puerto Rico that is paired with Puerto Rican crab rice, rice with pink beans, or almost any rice, and of course some easy patacones.
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Why This Recipe Works
- This salad only needs 8 ingredients that you probably already have in your kitchen.
- It is a versatile salad that is super customizable. Add or take away anything you like.
- It can be a simple side or a more elaborate main meal you want by adding some meat like juicy fried pork chunks or a crispy fried tilapia.
Recipe Ingredients
Salad Vegetables
- Ice burg Lettuce– This is a great lettuce to use because it has a nice crisp when you bite it. It is also one of the most affordable lettuces to buy.
- Red onion- The onion adds a good crunch and adds great flavor to the salad with its’ potent flavor. I only added ¼ of an onion that I thinly sliced. If you don’t like red onion you can use white onion or simply leave it out.
- Tomatoes- I used 1 roma tomato which I cut into small half-moon shapes. You can substitute with cherry tomatoes cut in half.
- Avocado- The avocado is nice because it adds a different texture to the salad with its creaminess. I added ½ but if you love it, you can use the whole thing.
Vinaigrette Dressing
- Oil- I used vegetable oil but you can also use olive oil.
- White vinegar- The vinegar adds the tanginess to the salad. You can use lemon juice to substitute the vinegar.
- Seasonings- I added 1 teaspoon of salt and ¼ teaspoon of black pepper to add flavor to the dressing.
Substitution & Variations
- Greens- I suggest crispy greens like romaine or a leafy green like spinach.
- Veggies- you can add carrots, olives, and beets. But if you add pink beans and maduros you’ll make the ultimate Puerto Rican Salad.
- Dressing- You can substitute the dressing for a store-bought one, a garlic cilantro sauce, or your preferred one.
How To Make Ensalada Verde
- Photo 1: Cut the lettuce into medium size cubes. Remove any big hard pieces in the lettuce, rinse, and dry to remove any dirt. Add to a large bowl. Cut your onion into thin strips that are about ¼ of an inch. Do the same to the avocado and then cut it in half. Slice the tomatoes first in half and then into small wedges. Add everything to the salad.
- Photo 2: Make the dressing by combining oil, vinegar, and seasoning. You can make this ahead and store it in your fridge until you serve the salad. Add the dressing to the salad and give it a good toss. It is best served right away. Keep salad and dressing apart if making ahead until serving time.
Recipe Tips
- You can chop the vegetables as small or as big as you like!
- Chop the avocado near the time you plan to serve the ensalada to avoid it from browning.
- If you want to serve this simple salad as a healthy meal you can serve it next to some pork chops boiled.
Recipe Questions
You should always wash your greens to make sure there is no dirt or anything else on them. Especially if the greens are not going to be cooked.
A simple vinaigrette made with only oil, vinegar, and spices doesn’t need to be refrigerated. This is because there are no ingredients that quickly decay.
Topping- The most popular toppings to add croutons and grated cheese. Specially cheddar or parmesan. But you can add nuts or dried fruits. If you want to add a delicious crunch then add plantain chips.
More Recipes To Serve with Salad
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Ensalada Verde
Ingredients
Salad
- ½ head iceberg lettuce about 6 cups chopped
- ¼ red onion
- 1 roma tomato
- ½ avocado
Dressing
- 2 tablespoons oil
- 4 tablespoons white vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cut the lettuce into about 2-inch cubes. Rinse the lettuce and drain in a colander, paper towel, or salad spinner. Place in a big bowl and set aside.
- Rinse, dry, and cut tomatoes into halves. Cut each half into 6 half moons and add them in with the lettuce.
- Peel the onion and cut into thin slices and add them to the salad bowl.
- Remove the skin from the avocado. Cut it into thin slices and then in the middle. Add it in with the rest of the ingredients.
- In a small jar mix the oil, vinegar, salt, and pepper. Pour over salad and mix until all the veggies are covered. Serve and enjoy!
Recipe Notes
- You can chop the vegetables bigger or smaller. The size and shape are just a personal preference.
- When preparing ahead, make sure to keep the tomatoes and dressing separate from the other vegetables. This is to guarantee the freshness of the salad.
- Try to chop the avocado as near to serving time as possible to avoid it from getting brown.
- Vegetables- Use the type of lettuce or leafy greens you like. Other veggies to add are carrots and beets.
- Dressings- You can skip the dressing in the recipe and use your favorite. Or skip the dressings altogether.
- Toppings- Add croutons, cheese, dried fruits or nuts.
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