Ensalada Hervida (Boiled Salad)

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Whether you're looking for a new salad or a summer-friendly light meal, Ensalada Hervida (Boiled Salad) may be what you need.

Why we ❤️ it

Not every dish has to be a multi-hour affair, nor every recipe a culinary version of War and Peace. Sometimes simple is just as good.

How to serve it

An Ensalada Hervida (Boiled Salad) is a simple side dish (is it technically a salad if everything is cooked beforehand?) that is commonly served with our traditional lunch meals. Along with ensalada verde (also popular at lunch) and ensalada rusa, they are the classic trilogy of Dominican salads.

I, however, love it as a very light meal in itself. It is perfect for those looking for light alternatives, and for vegetarians.

About our recipe

Each home will have its own favorite combinations of ingredients, these are mine, or rather, mami's, which are now also mine. Double the ingredients and serve as a light meal, perhaps with some cold cuts on the side, if you so wish. I know it's one of my go-to quick summer dishes.

This is a disaster-proof recipe. What could be easier than boiling things? Right?

Buen provecho!

Recipe

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Ensalada Hervida Recipe (Boiled Salad)

By: Clara Gonzalez

Ensalada Hervida Recipe (Boiled Salad): is another easy, low-cal choice salad that is a traditional part of the Dominican lunch. If pressed for time you can use it as a nutritious light meal.

5 from 1 vote

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Salad

Cuisine Dominican

Servings 6 servings

Calories 100 kcal

Ingredients

• 1 large chayote, (tayota)
• 1 large carrots
• 2 potatoes
• 3 egg (medium)
• 2 tablespoons of fruit vinegar, pineapple or apple
• 2 tablespoon vegetable oil
• ¼ teaspoon pepper (freshly-cracked, or ground), (or more to taste)
• ½ teaspoon salt, (or more to taste)

Instructions

 

• Boil: Place the tayotas, carrots, potatoes, and eggs in a pot with enough water to cover them plus 1 inch [5 cm] more. Boil for 15 minutes over medium heat.

  Add the egg and boil for 5 more minutes, remove eggs from the water, and set them aside. Poke the vegetables with a fork to confirm that they are cooked through (but firm), if not, boil for 5 more minutes.
• Prepare salad: Let everything cool to room temperature. Peel eggs and cut them into slices or wedges (as in the photos). Cut vegetables into thin slices. Arrange on serving platter.
• Prepare vinaigrette: Mix vinegar, oil and salt and pepper to taste and pour over the salad.
• Serve: This salad can be served immediately, or refrigerated to serve later. If refrigerating, cover and store salad and vinaigrette separately. Add the vinaigrette when serving.

Tips and Notes

The lettuce leaf is just for decoration, you may add some to it if you wish.

Nutrition

Calories: 100kcalCarbohydrates: 11gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 233mgPotassium: 378mgFiber: 2gSugar: 1gVitamin A: 1700IUVitamin C: 10.4mgCalcium: 28mgIron: 2.4mg

Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

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