Ensalada Mixta Recipe
Ensalada mixta, which translates to "mixed salad," is a delightful combination of fresh vegetables, bursting with vibrant hues and crisp textures.
Equipment
- Strainer
- Big bowl
- Cutting board
- Knife
- Julienne peeler/grater
Ingredients
- 1 romaine lettuce
- 3 ripe tomatoes
- 1 carrot
- 1 spring onion
- 1/2 cup sweet corn
- 2 hard-boiled eggs
- 1/2 cup green pitted olives stuffed with anchovies
- 1/2 cup canned tuna
- 1 jar preserved white asparagus/artichoke hearts (optional)
Dressing
- 3 tbsp olive oil
- 1 drizzle lemon juice
- 1 tsp salt
Nutrition
Calories: 214kcal | Carbohydrates: 10g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 100mg | Sodium: 937mg | Potassium: 415mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4199IU | Vitamin C: 16mg | Calcium: 44mg | Iron: 1mg
Servings: 4
Calories: 214kcal
Instructions
- Boil the eggs for 9 minutes. Let them cool and set aside while you do the rest of the salad.
- Separate the lettuce leaves and wash making sure to remove any debris or dirt. Drain well.
- In the salad bowl create a base with the lettuce. If the lettuce leaves are too big chop them roughly with your hands.
- With a julienne peeler create thin strips with the carrot. Place on top of the lettuce.
- Wash and chop the tomatoes and add to the bowl in a layer.
- Peel the outer layer of the spring onion and slice finely, distributing it on top of everything else in the bowl.
- Peel the hard-boiled eggs and chop them in quarters. Place in the bowl.
- If adding the white asparagus or the canned artichoke hearts, slice them into smaller pieces. Add to the bowl.
- Add the sweet corn to the bowl.
- Dress with a generous drizzle of olive oil, salt, and freshly squeezed lemon juice.
- Toss and que aproveche!
KEYWORD: ensalada mixta recipe
