Ensalada Verde
Quick and easy to make salad that is made with simple fresh ingredients.
Servings: 6
Calories: 79kcal
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!
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.
Nutrition
Calories: 79kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 394mg | Potassium: 177mg | Fiber: 2g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 0.3mg
