Cuban Salad
This classic salad blend of lettuce, tomatoes, onion, and radishes are brought to life with the refreshing dressing made with oil, lime juice, and seasonings.
- Yield
- 4 Servings
- Serving size
- 1 cup
- Rating
- 3.22 of 5 (151 ratings)
Food groups
- Vegetables: 1 3/4 cups
Ingredients
- For the Dressing:
- 3 tablespoons vegetable oil
- 1/4 cup fresh lime juice (1 large or 2 small limes)
- 1 teaspoon garlic (peeled and minced)
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- For the Salad:
- 1 head Romaine lettuce (washed, patted dry with paper towels, and torn into bite-sized pieces)
- 2 large tomatoes (diced)
- 1 red onion (finely diced)
- 6 radishes (thinly, sliced)
Directions
- To make the dressing: Put the oil, lime juice, garlic, salt, and pepper in the small bowl and mix well.
- Lemon juice can be used instead of lime juice.
- To make the salad: Put the lettuce, tomatoes, onion, and radishes in the mixing bowl and toss to combine.
- White onion can be used instead of red onion.
- Pour the dressing over the lettuce mixture and toss.
- Serve right away.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 141.76 |
| Total Fat | 10.92 g |
| Saturated Fat | 1.5 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 4 g |
| Linoleic Acid | 4 g |
| α-Linolenic Acid | 0.6 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 10.09 g |
| Dietary Fiber | 2.85 g |
| Total Sugars | 4.89 g |
| Added Sugars included | 0 g |
| Protein | 2.3 g |
| Calcium | 53 mg |
| Potassium | 423 mg |
| Sodium | 182.38 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 24 mg |
| Phosphorus | 59 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 368 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 24 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 135 mcg |
| Folate | 54 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 21 mg |
Notes
For protein, add low-sodium canned tuna or salmon on top of the salad.
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Source
Recipe by: USDA Center for Nutrition Policy and Promotion
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/cuban-salad. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.