Ensalada Verde (Dominican Garden Salad)
This fresh ensalada verde is a staple side dish in Dominican meals, made with crisp lettuce, shredded cabbage, and simple sliced vegetables. It’s served with a light vinaigrette made from olive oil, vinegar, salt, and pepper for a refreshing, balanced finish.
Servings: 6 servings
Calories: 70kcal
Equipment
- 1 Whisk
- 1 Sharpened knife
- 1 A large cutting board
Ingredients
- 12 ounces green leaf lettuce, rinsed and leaves separated (about 1 medium head lettuce)
- 3 cups finely shredded cabbage (about 270 g)
- 1 medium tomato (sliced)
- 1 large cucumber (sliced)
- ¼ cup apple cider vinegar (60 ml)
- 2 tablespoons extra virgin olive oil (30 ml)
- ½ teaspoon salt (3 g)
- ⅛ teaspoon ground black pepper (0.25 g)
Instructions
- Arrange the lettuce leaves around the outer edge of a large serving platter. Add the shredded cabbage to the center.
- Layer the sliced tomato and cucumber evenly over the lettuce and cabbage.
- In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and black pepper until fully combined and slightly emulsified.
- Serve the vinaigrette on the side, or drizzle it over the salad just before serving.
Notes
- You can customize this salad by adding thinly sliced onions, radishes, grated carrots, or boiled beetroot.
- For the best texture, add the dressing right before serving to keep the vegetables crisp.
- Adjust salt and vinegar to taste depending on your preference.
Nutrition
Calories: 70kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 219mg | Potassium: 294mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4440IU | Vitamin C: 22mg | Calcium: 45mg | Iron: 1mg