green salad

This is a classic Salvadoran salad and a staple of our everyday diet. I love this salad because the ingredients are so fresh and crunchy. The lemon juice adds the perfect amount of acidity and flavor. It also reminds me of my paternal grandmother and the way she prepared it. She enjoyed going to the market and selecting the sweetest, most ripe tomatoes and crisp lettuce. I get nostalgic when I think about her cooking. This salad is traditionally served at lunchtime as part of a complete meal with rice and either a meat, seafood, or vegetable entrée.

Green Salad

-Serves 4-6


  • 3 cups shredded iceberg lettuce (bite-sized pieces)
  • 12 slices of firm but ripe large tomato
  • 24 thin slices of cucumber
  • 24 thin slices of radish
  • 1 cup watercress sprigs (no long stalks)
  • 3 lemons each cut in wedges
  • Salt and freshly ground black pepper to taste

Arrange the lettuce in a large serving bowl, then garnish with the tomato slices, cucumbers, radishes, and watercress sprigs.

Before serving, squeeze the lemon juice on top, and season with salt and pepper to taste.

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