Ensalada Verde Recipe from Dominican Republic | Tomato, Cabbage, Cucumber, Vinegar, Olive Oil, Salt

Ensalada Verde

Ensalada Verde Recipe from Dominican Republic | Tomato, Cabbage, Cucumber, Vinegar, Olive Oil, Salt
Region / culture: Dominican Republic | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4


Ensalada Verde
Ensalada Verde

Ensalada Verde, or Green Salad, is a refreshing and healthy dish that is perfect for a light lunch or as a side dish. This salad is packed with fresh vegetables and a tangy dressing that will leave your taste buds satisfied.


Ensalada Verde has its origins in Latin American cuisine, where fresh vegetables are abundant and often used in dishes. This salad is a staple in many households and is enjoyed for its simplicity and delicious flavors.


How to prepare

  1. Chop the lettuce and place it on a plate.
  2. Slice the tomatoes and cucumber into thin slices.
  3. Combine the salt, vinegar, and oil in a bottle and shake well.
  4. Pour the dressing over the salad and serve.


  • Add grilled shrimp or chicken for a protein boost.
  • Top with crumbled feta or goat cheese for added flavor.
  • Mix in some cooked quinoa or couscous for a heartier salad.

Cooking Tips & Tricks

Make sure to chop the vegetables finely for a more uniform texture.

- Use a high-quality olive oil for the dressing for the best flavor.

- Feel free to add other vegetables or ingredients to customize the salad to your liking.

Serving Suggestions

Ensalada Verde can be served as a side dish with grilled chicken or fish, or enjoyed on its own as a light lunch.

Cooking Techniques

The key to a good Ensalada Verde is to chop the vegetables finely and to make sure the dressing is well mixed before pouring it over the salad.

Ingredient Substitutions

If you don't have avocado, you can substitute it with diced bell peppers or olives. You can also use lemon juice instead of vinegar for a different flavor.

Make Ahead Tips

You can prepare the vegetables and dressing ahead of time and assemble the salad just before serving to keep it fresh.

Presentation Ideas

Serve the Ensalada Verde in a large bowl or on a platter for a beautiful presentation. You can also garnish with fresh herbs or a sprinkle of paprika for added color.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or vegetarian dishes. It also goes well with a glass of white wine or a refreshing iced tea.

Storage and Reheating Instructions

Ensalada Verde is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze as the vegetables will become mushy.

Nutrition Information

Calories per serving

Calories: 150 per serving


Carbohydrates: 15g per serving


Total Fat: 10g per serving


Protein: 3g per serving

Vitamins and minerals

Ensalada Verde is rich in vitamins A, C, and K, as well as minerals like potassium and magnesium.


This recipe is gluten-free and dairy-free. However, it contains avocado, which may be an allergen for some individuals.


Ensalada Verde is a nutritious and low-calorie dish that is packed with vitamins and minerals. It is a great option for those looking to eat a healthy and balanced diet.


Ensalada Verde is a simple and delicious salad that is perfect for a light and healthy meal. Packed with fresh vegetables and a tangy dressing, this dish is sure to become a favorite in your household.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Ensalada Verde. It was a warm summer day, and I was visiting my Aunt Maria in Mexico. She was known for her delicious salads, and I always looked forward to her meals.

As soon as I walked into her kitchen, I could smell the fresh herbs and vegetables that she was using. Aunt Maria had a colorful array of ingredients laid out on the counter, and she was chopping away with precision and skill.

"Come here, mija," she called out to me. "I want to show you how to make my famous Ensalada Verde."

I eagerly made my way over to her, excited to learn from the master. Aunt Maria began to explain each ingredient and its importance in creating the perfect salad.

"First, we start with a bed of crisp lettuce," she said, pointing to a pile of vibrant green leaves. "This will serve as the base for our salad."

Next, she added in some diced cucumbers, tomatoes, and avocado, all fresh from her garden. She then sprinkled in some finely chopped cilantro and mint, giving the salad a burst of flavor and fragrance.

"The key to a good Ensalada Verde is the dressing," Aunt Maria explained as she mixed together olive oil, lime juice, and a touch of honey. "This will tie all the flavors together and make the salad truly shine."

I watched in awe as Aunt Maria tossed everything together in a large bowl, making sure to coat each and every ingredient with the tangy dressing. The colors of the salad were vibrant and inviting, and I couldn't wait to take my first bite.

As we sat down to enjoy our meal, Aunt Maria shared stories of how she had learned to make this salad from her own grandmother many years ago. She had perfected the recipe over time, adding her own twists and variations to make it uniquely her own.

I savored each bite of the Ensalada Verde, marveling at how the flavors complemented each other perfectly. The freshness of the vegetables, the zing of the lime, and the hint of sweetness from the honey all worked together to create a symphony of taste in my mouth.

After that day, I knew that I had to learn how to make Aunt Maria's Ensalada Verde for myself. I practiced diligently, making sure to pay attention to the details and techniques that she had shown me.

Over the years, I have continued to make this salad for my family and friends, each time receiving rave reviews and requests for the recipe. I have added my own touch to it, experimenting with different herbs and vegetables to create new variations of the classic dish.

But no matter how many times I make it, or how many different versions I try, Aunt Maria's Ensalada Verde will always hold a special place in my heart. It is a reminder of the love and joy that can be shared through food, and the importance of passing down recipes from generation to generation.

So whenever I make this salad, I am transported back to that warm summer day in Mexico, watching Aunt Maria work her magic in the kitchen. And I am grateful for the knowledge and traditions that she has passed down to me, allowing me to create delicious meals and memories for years to come.


| Cabbage Recipes | Cucumber Recipes | Dominican Recipes | Dominican Salads | Lettuce Recipes | Tomato Recipes |

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