This Cuban salad combines avocado, radishes, tomatoes and onion together to make a very refreshing salad. It's easy to make and is very refreshing. The dressing is fresh and uplifting too.
A salad that is full of colour and looks good enough to eat! Part of the fun is the assembling of the salad but you could change how I have it if you are feeling creative enough. I had difficulty restraining myself from munching the whole plate in one sitting!
This Cuban salad needs to be eaten pretty soon after making as the avocado may start to discolor. If you wanted to bring this salad to a pot luck then toss the avocado in fresh lemon juice first to stop the browning.
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WHAT IS A CUBAN SALAD?
A Cuban salad is a simple classic salad with colorful layers of lettuce, ripe avocados, ripe tomatoes, radishes and onion in a tangy lime dressing. The appearance of a Cuban salad is very distinctive and makes a great addition to any table or potluck.
This salad makes a great side salad for a gathering or a hearty main salad for fewer people.
CUBAN SALAD INGREDIENTS
All of the ingredients in this salad recipe are low in carbs making it a great low carb salad. The key is to slice the vegetables into thin slices and bite-size pieces.
Ensure that all the ingredients are fresh for a tasty dish.
We used a Romaine lettuce but iceberg lettuce can be used. You need a firm lettuce that can be sliced rather than a bag of spring salad leaves.
HOW TO MAKE A CUBAN SALAD
Once all the vegetables are chopped or sliced, the layering of the salad begins!
Whisk the salad dressing ingredients
Place the chopped lettuce on a serving plate
Layer the sliced avocado on the lettuce.
Arrange the sliced radishes
Scatter the chopped onion on the radish
Tomatoes go on the outside of the salad and the dressing is drizzled over.
Take this basic salad and add additional protein such as cheese, shredded chicken or even slice hard boiled eggs.
You can play around with the arrangement of the layers and fit them to the serving plate size that you are using.
Spice up the dressing by adding cumin or cayenne pepper.
Add sliced jalapeno for extra heat.
This salad is best served fresh. If you have any leftovers, keep the salad in an air tight container and consume the next day.
MORE LOW CARB SALADS
This recipe was originally published in February 2014. The photos and content have been updated but the recipe remains the same.
- 1 head romaine lettuce
- 2 large tomatoes sliced or cut into wedges
- 1 Avocado sliced
- ½ small red onion peeled and finely sliced
- 6 large radishes sliced
- ¼ cup fresh lime juice
- ¼ cup apple cider vinegar
- ½ cup olive oil
- 3 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- In a small bowl, mix the salad dressing ingredients.
- Shred the lettuce and place on a serving dish or plate.
- Arrange the sliced avocado on the centre of the lettuce
- Place the slithers of red onion around the avocado.
- Place the radish slices over the onion.
- Finish with the tomatoes around the outside edge of the plate.
- Drizzle the dressing over the salad and serve immediately.