A traditional Cuban salad is a light and crunchy dish that relies on a few fresh vegetables and a bright citrus vinaigrette. It pairs crisp romaine lettuce with juicy tomatoes, sharp red onions, and peppery radishes. The dressing skips heavy ingredients in favor of vegetable oil, fresh lime juice, and minced garlic.
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You can prepare this entire dish in about 15 minutes without turning on the stove. It works well as a quick lunch or a refreshing side dish for heavier meals. The acid from the lime juice balances rich, savory main courses.
Why You'll Love This Recipe
- Whisking the dressing separately ensures the salt dissolves and the garlic distributes evenly before it hits the lettuce
- Tearing the romaine leaves instead of chopping them prevents the edges from turning brown and bruising
- Tossing the salad right before serving keeps the lettuce crisp and prevents the lime juice from wilting the greens
Essential Ingredients
- Vegetable oil: A neutral oil like canola or grapeseed works well here. It lets the lime and garlic flavors stand out.
- Lime juice: Use freshly squeezed juice rather than bottled. You will need about two small limes to get a quarter cup.
- Garlic: Mince the garlic very fine so it blends smoothly into the dressing without leaving harsh raw chunks.
- Romaine lettuce: Look for a firm head with crisp, dark green outer leaves.
- Red onion: White onion is a fine substitute if you want a sharper bite. Soaking diced red onion in cold water for five minutes mellows its flavor.
- Tomatoes: Roma or vine-ripened tomatoes hold their shape well when diced.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Make the dressing: Combine the vegetable oil, fresh lime juice, and minced garlic in a small bowl. Add the kosher salt and black pepper, then whisk everything vigorously until the mixture is uniform.
Prep the vegetables: Wash and dry the romaine leaves thoroughly. Tear them into small pieces and place them in a large bowl along with the diced tomatoes, red onion, and sliced radishes.
Toss and serve: Drizzle the prepared dressing over the salad ingredients. Toss the mixture gently to coat the vegetables, then serve the dish right away.
You Must Know
- Dry the lettuce completely before adding the other ingredients
- Wet leaves will water down the dressing and make the salad soggy
- You can mix the dressing up to two days in advance
- Store it in a sealed jar in the refrigerator and shake well before using
- Slice the radishes as thin as possible for a delicate texture
- A mandoline slicer works well for this task
Serving Ideas
Serve this salad alongside roast pork, black beans and rice, or grilled chicken.
Storing & Reheating
Store leftover salad in an airtight container in the refrigerator for up to 1 day. The lettuce will lose its crunch over time. This recipe does not freeze well.
FAQ
Can I use a different type of lettuce?
Iceberg lettuce works as a substitute if you need extra crunch. Avoid delicate greens like spinach or arugula, as the acidic lime dressing will wilt them quickly.
How do I stop the raw onion from overpowering the salad?
Dice the onion finely and soak the pieces in a bowl of ice water for ten minutes before adding them to the salad. Drain and dry them well.
Can I make this salad ahead of time?
You can prep the vegetables and mix the dressing a day in advance. Keep them in separate containers in the fridge and wait to toss them together until you are ready to eat.
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📖 Recipe Card
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Cuban Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Crisp romaine lettuce, juicy tomatoes, red onions, and radishes are tossed in a quick garlic and lime dressing.
Ingredients
- 3 tablespoons vegetable oil (45 ml)
- 1/4 cup fresh lime juice (60 ml)
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 large head romaine lettuce, torn into bite-sized pieces
- 2 large tomatoes, diced
- 1 medium red onion, finely diced
- 6 radishes, thinly sliced
Instructions
- Whisk the vegetable oil, fresh lime juice, minced garlic, kosher salt, and black pepper together in a small bowl until well combined.
- Wash the romaine lettuce and dry it thoroughly with paper towels or a salad spinner.
- Tear the dried lettuce into bite-sized pieces and place them in a large serving bowl.
- Add the diced tomatoes, diced red onion, and sliced radishes to the bowl with the lettuce.
- Pour the lime dressing over the vegetables.
- Toss the salad gently until all the ingredients are evenly coated.
- Serve the salad immediately.
Notes
- Dry the lettuce completely before adding the other ingredients. Wet leaves will water down the dressing and make the salad soggy.
- You can mix the dressing up to two days in advance. Store it in a sealed jar in the refrigerator and shake well before using.
- Slice the radishes as thin as possible for a delicate texture. A mandoline slicer works well for this task.
- Prep Time: 15 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Cuban
