Ensalada Verde

Ingredients

• 1/2 head (about 6 cups chopped)iceberg lettuce
• 1/4red onion
• 1Roma tomato
• 1/2avocado
• 30 ml (2 tablespoons)oil
• 60 ml (4 tablespoons)white vinegar
• 5 ml (1 teaspoon)salt
• 1.25 ml (1/4 teaspoon)black pepper

Instructions

1. 1

   Prepare the lettuce

   Cut the lettuce into pieces about 2 inches (5 cm) across. Rinse it and drain it in a colander, on paper towel or in a salad spinner. Put it in a large bowl and set aside.

2. 2

   Cut the tomato

   Rinse and dry the tomato, then cut it in half. Cut each half into 6 half-moon slices and add them to the lettuce.

3. 3

   Slice the onion

   Peel the onion and cut it into thin slices. Add them to the salad bowl.

4. 4

   Add the avocado

   Remove the avocado skin and cut the flesh into thin slices, then cut the slices in half. Add them to the bowl.

5. 5

   Mix the dressing

   Put the oil, vinegar, salt and pepper in a small jar and mix. Pour the dressing over the salad and toss until the vegetables are coated. Serve.

What is Ensalada Verde?

Ensalada Verde means green salad in Spanish. This Puerto Rican-style version pairs crisp lettuce with tomato, onion and avocado, then brings everything together with a sharp oil-and-vinegar dressing.

Its appeal is its simplicity: the vegetables stay recognisable, while the dressing takes only a moment to mix. Serve it as a fresh side alongside a main meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 79 calories, 1g protein, 4g carbs, 7g fat.

The oil supplies most of the fat, while the lettuce, tomato, onion and avocado contribute the carbohydrates; the vegetables provide only a little protein overall. Pair a serving with a protein-rich main and a more substantial source of carbohydrates if you want a fuller plate.

Choose and prepare the vegetables

Iceberg lettuce: its crisp leaves give the salad a cool, crunchy base. Rinsing and draining them well helps the dressing cling rather than become diluted.

Ripe produce: choose a tomato that is firm enough to slice and an avocado that yields slightly to gentle pressure. Thinly sliced onion spreads its flavour through the bowl.

Keep the lettuce crisp

Dry leaves: drain the rinsed lettuce thoroughly in a colander, with paper towel or in a salad spinner. Excess water can thin the dressing and leave liquid at the bottom of the bowl.

Gentle mixing: toss the salad until the pieces are coated, taking care not to squash the avocado. For the freshest texture, dress it just before serving.

Cut for an even bite

Lettuce pieces: cutting them to about 5 cm gives the salad substantial, easy-to-pick-up bites. Keep the pieces reasonably similar so they are simple to serve.

Tomato and onion: the recipe cuts the tomato into half moons and the onion into thin slices. These shapes distribute well among the larger lettuce pieces.

Balance the dressing

Oil and vinegar: mixing them with salt and black pepper in a small jar makes a quick dressing. Shake or stir until combined, then pour it over the salad.

Seasoning: toss first so the dressing reaches the vegetables, then taste a leaf. Add extra seasoning only if needed, as the recipe's measured salt and pepper are a starting point.

Serve it fresh

Timing: the salad takes about 10 minutes from preparation to serving. Add the avocado and dressing near the end to preserve the best texture.

Pairing: serve it beside a Puerto Rican-inspired main or another savoury dish. Its crisp vegetables and tangy dressing offer a fresh contrast.

Recipe notes & tips

• Dry the lettuce well after rinsing so the dressing is not watered down.
• Use a small jar with a lid to mix the oil, vinegar, salt and pepper quickly.
• Cut the onion thinly so it is easy to eat alongside the lettuce.
• Add the avocado carefully and toss gently to keep its slices intact.
• Dress the salad shortly before serving for the crispest result.

Variations

• Extra crunch: cut the lettuce into slightly larger pieces for a more substantial bite.
• Milder onion: use very thin slices so the onion flavour is less concentrated in each mouthful.
• More tang: add a little extra white vinegar to the dressing to suit your taste.
• Coarser pepper: use freshly ground black pepper for a more pronounced peppery finish.
• Avocado on top: arrange the avocado slices over the dressed salad rather than tossing them through.

Common mistakes to avoid

• Wet lettuce: excess water dilutes the dressing; drain the leaves thoroughly before adding them.
• Overmixing: vigorous tossing can break up the avocado; fold the salad gently until coated.
• Uneven pieces: very large or very small cuts make the salad awkward to eat; keep the lettuce pieces around 5 cm.
• Dressing too early: the vegetables can lose their crispness; dress the salad just before serving.
• Undissolved seasoning: salt and pepper may not spread evenly; mix them with the oil and vinegar before dressing the salad.

How to store

For the best texture, serve the salad as soon as it is dressed. If you need to prepare it ahead, keep the cut vegetables and dressing separately covered in the fridge and combine them just before serving; leftovers already dressed are best eaten the same day.

Frequently asked questions