Latin American 0 min

Ensalada Mixta con Vinagreta Criolla

Name: Ensalada Mixta con Vinagreta Criolla
Yield: 2 servings
Cuisine: Latin American
Ingredients: 4 cups mixed greens or romaine, torn; 2 ripe tomatoes, cut into wedges; 1 cucumber, sliced; ½ red onion, very thinly sliced; 1 red bell pepper, thinly sliced; 1 avocado, sliced; ¼ cup fresh flat-leaf parsley, chopped; ⅓ cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, very finely grated; Salt, black pepper, and a pinch of sugar

vegetarianveganhealthygluten-freequick

Ingredientsfor 2

220

Cal

Protein

14g

Carbs

18g

Fat

14 cups mixed greens or romaine, torn
22 ripe tomatoes, cut into wedges
31 cucumber, sliced
4½ red onion, very thinly sliced
51 red bell pepper, thinly sliced
61 avocado, sliced
7¼ cup fresh flat-leaf parsley, chopped
8⅓ cup extra virgin olive oil
93 tablespoons red wine vinegar
101 teaspoon Dijon mustard
111 clove garlic, very finely grated
12Salt, black pepper, and a pinch of sugar

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Instructions

1
Make the criolla vinaigrette: whisk olive oil, red wine vinegar, mustard, garlic, sugar, salt, and pepper until emulsified and smooth.
2
In a large bowl, combine lettuce, tomatoes, cucumber, bell pepper, and red onion. Add most of the dressing and toss gently.
3
Arrange on a platter or in a large bowl. Fan avocado slices over the top, scatter parsley, and drizzle remaining dressing over the avocado.
4
Serve immediately — this simple salad is served throughout Latin America as a universal side dish. The criolla dressing should be bright and tangy with just enough oil to coat without being heavy.