Ensalada Mixta (Spanish Mixed Green Salad)

white platter of ensalada mixta with serving utensils.

5 from 3 votes

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!

Prep Time15

Total Time15

Course: Salad

Cuisine: Spanish

Diet: Vegetarian

Servings: -6 servings

Calories: 216.05kcal

Author: Lauren Aloise

Ingredients

Traditional Ingredients

1 head iceberg or romaine lettuce
1-2 tomatoes
1 carrot
2-3 large eggs
1 can good-quality tuna drained

Suggested Vegetables

1 cucumber sliced
1 can white asparagus drained
1 can yellow corn drained
1 roasted beet
½ red onion

Dressing Ingredients

extra virgin olive oil for drizzling
sherry vinegar for drizzling
salt to taste
black pepper to taste

Instructions

Boil the eggs for about 10-12 minutes. Chill them in an ice bath, then peel and slice or quarter them.
Wash and dry all the fresh produce. Quarter the tomatoes, peel and slice the cucumber, and grate the carrot and beet (if using).
Arrange a bed of chopped lettuce on a large serving dish, then place the tomato, cucumber, and carrot evenly on top.
Arrange the drained tuna, white asparagus, corn, and boiled eggs on top of the vegetables.
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.

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