This tried and true ensalada mixta (Spanish mixed green salad) is the perfect start to a Spanish lunch, and is often part of the menú del día at many restaurants. It’s versatile, easy, and nutritious! This colorful mixture of vegetables provides lots of contrasting textures.
Love Spanish salads? Don’t miss these recipes for ensaladilla rusa (Russian potato salad) and winter salad with orange and pomegranate.
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Introduction
Recently, I was dining with American friends in the US, and we were deciding what appetizer to order. I suggested sharing a salad, and got funny looks from everyone. “Isn’t that more of a dish for an individual?” they asked. I wondered why they thought this strange until I remembered that sharing a salad is socially acceptable in Spain, but not in the US.
Sampling food from several US Mediterranean restaurants made me realize how simple, flavorful ingredients can transform a salad into a colorful and tasty appetizer. Now, I love taking salads on the go for a burst of nutrition, and Spain’s ensalada mixta is one of my favorite salads to make because of its versatility, flavor, and ease.
Ingredients
Traditional ensalada mixta usually is made from lettuce, tuna, eggs, and a mixture of vegetables, while some add beets, artichoke hearts, or boiled potatoes. Here’s the key ingredients!
- Lettuce: Either iceberg or romaine lettuce work well in ensalada mixta.
- Veggies: Choose veggies that provide different colors and textures. I like to use a mixture of carrot, roasted beet, white asparagus, tomatoes, cucumber, corn, and red onion.
- Protein: I opt for canned tuna and hard-boiled eggs, but feel free to experiment with other protein sources like cheese.
- Dressing: A simple dressing of extra virgin olive oil, sherry vinegar, salt, and pepper is drizzled on the salad and tastes amazing!
See recipe card for full information on ingredients and quantities.
How to Make Ensalada Mixta
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Hard cook the eggs by boiling them for 10-12 minutes, then cool them in an ice water bath. Peel and quarter them. (image 1)
- Wash and dry all the fresh produce. (image 2)
- Chop the lettuce, then arrange it on a large serving plate. (image 3)
- Add the veggies, starting with the carrot, tomato, and cucumber, then place the tuna, asparagus, beet, corn, onion, and eggs on top. (image 4)
- Drizzle the salad with oil and vinegar, then sprinkle with salt and pepper to taste. (image 5)
- Serve the ensalada mixta right away, and enjoy as a starter to any Spanish meal. (image 6)
Recipe FAQs
A traditional ensalada mixta recipe usually includes ingredients such as iceberg or romaine lettuce, tomatoes, carrots, hard-boiled eggs, corn, white asparagus, olives, and tuna. Some add beets, artichoke hearts, or even boiled potatoes.
I recommend serving and eating all of the ensalada mixta right away once it’s assembled. However, you can prep the ingredients in advance and store them separately in the fridge for up to a couple of days until you’re ready to serve the salad.
Serve
Across most restaurants and bars in Spain, Spaniards share a large ensalada mixta as an entrante (first course/appetizer) or for lunch or dinner. Serve the salad on one big plate and allow people to serve themselves and enjoy!
Ensalada mixta tastes wonderful with any lunch or dinner recipe! But it’s especially nice when paired with chicken milanese, serranito bocadillo, or Spanish tortilla.
Expert Tips
- Ensalada mixta is such a staple in the Spanish diet that Spaniards consume it year-round.
- Keep this salad simple by using canned tuna, white asparagus, and corn, but feel free to substitute the canned goods with fresh ones if you prefer.
- There’s really no “right way” to make an ensalada mixta! Experiment with additional ingredients, like red onion, pineapple, stuffed olives, and roasted peppers.
Ensalada Mixta (Spanish Mixed Green Salad)
Ensalada mixta is Spain’s go-to salad for any meal. This simple recipe makes a delicious Spanish green salad for an appetizer. Use fresh ingredients like lettuce, tomato, and carrots, and the best quality Spanish tuna and enjoy this salad anytime!
Print (images optional)
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Servings: 4 -6 servings
Calories: 216.05kcal
Instructions
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Boil the eggs for about 10-12 minutes. Chill them in an ice bath, then peel and slice or quarter them.
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Wash and dry all the fresh produce. Quarter the tomatoes, peel and slice the cucumber, and grate the carrot and beet (if using).
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Arrange a bed of chopped lettuce on a large serving dish, then place the tomato, cucumber, and carrot evenly on top.
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Arrange the drained tuna, white asparagus, corn, and boiled eggs on top of the vegetables.
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Drizzle the olive oil and sherry vinegar on top of the ensalada mixta, and season to taste with salt and pepper. Serve immediately, and enjoy!
Notes
- Ensalada mixta is such a staple in the Spanish diet that Spaniards consume it year-round.
- Keep this salad simple by using canned tuna, white asparagus, and corn, but feel free to substitute the canned goods with fresh ones if you prefer.
- There’s really no “right way” to make an ensalada mixta! Experiment with additional ingredients, like red onion, pineapple, stuffed olives, and roasted peppers.
Nutrition
Serving: 1serving | Calories: 216.05kcal | Carbohydrates: 33.37g | Protein: 16.3g | Fat: 4.42g | Saturated Fat: 1.04g | Cholesterol: 94.44mg | Sodium: 150.93mg | Potassium: 806.53mg | Fiber: 6.44g | Sugar: 10.99g | Vitamin A: 4455.99IU | Vitamin C: 19.93mg | Calcium: 64.55mg | Iron: 3.57mg
Photography by Giulia Verdinelli
