Everyday Green Salad

Everyday Green Salad

Ensalada de todos los dí­as
6 servings
Pati Jinich
Course: Salad
Cuisine: Mexican
Keyword: Avocado, carrots, cucumber, mustard, pati's mexican table, red onion, salad, Tomatoes, vinaigrette, vinegar
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
Everyday Green Salad recipe from Pati's Mexican Table Season 2, Episode 10 “Lip-Smacking Mexican Meal”


For the vinaigrette:

  • 1/3 cup white distilled vinegar
  • 1/3 cup vegetable oil
  • 1/3 cup olive oil
  • 1/2 teaspoon dijon mustard
  • 1 garlic clove, minced
  • 1/3 cup red onion, thinly sliced
  • 1 1/2 teaspoon kosher or coarse sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1/2 teaspoon granulated sugar, or to taste

For the salad:

  • 1 head butter lettuce or red leaf lettuce
  • 4 carrots, or 3/4 lb, peeled, thinly sliced
  • 1 large cucumber, or 3/4 lb, peeled, seeded, sliced
  • 2 ripe tomatoes, or 3/4 lb, quartered, seeded, sliced
  • 1 large ripe Mexican avocado, halved, pitted, sliced

To Prepare

  • In a plastic container that has a lid, add the vinegar, vegetable and olive oils, Dijon mustard, garlic, onion, salt, black pepper and sugar. Cover the container with a lid and shake for 10 seconds until the vinaigrette is well emulsified. Alternatively, you can also whisk with a fork in a bowl.
  • Place the lettuce, carrots, cucumber and tomato in a large salad bowl. Pour a generous amount of the vinaigrette on top and toss. The salad should be coated with the vinaigrette but not swimming in it.
  • Top with avocado slices, drizzle a bit more vinaigrette on top of and serve.

8 comments on “Everyday Green Salad

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    1. Thank you for tuning in, Tanya! I use both, as I don’t like the olive oil to overpower the vinaigrette’s flavor.

  1. Excellent vinegrette dressing, love, love love it and so easy. My husband can’t enough of it. Thanks, Pati. Also made the beans and salad with shrimp. Divine. I’m onto more of your recipes, for sure.