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If you love raw and fresh veggies, lettuce salad is a must-have on your menu.

Several variations of lettuce salads exist, but I love mine with some carrots and tomatoes. In my home country, most people prefer cabbage salad, made with bell pepper, onion, and some herbs—the crunchy and colorful one. The flavor ever varies depending on the type of ingredients.

When prepared right, a simple lettuce and carrot salad can make all the difference on your dinner table. Enjoy it with boneless chicken, lamb, or turkey breast roast. You need to pay close attention to the amount of salt you add to avoid messing everything up!

Ingredients:

To make the lettuce and carrot salad, you need the following:

  • 1 head of lettuce (romaine, iceberg, or your preferred type)
  • 2 large carrots, grated or thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 ripe tomatoes, diced or thinly sliced
  • Optional toppings: shredded coconut, sliced almonds, sunflower/chia seeds

For the Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar (or red wine vinegar)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Vegetables:
    • Peel the red onion and slice it thinly. Add it to the bowl and soak in water for 5 to 10 minutes to eliminate the pungency and soften the flavor.
    •  Wash the lettuce thoroughly under cold water. Shake off excess water or use a salad spinner to dry.
    •  Tear the lettuce leaves into bite-sized pieces and place them in a large salad bowl. You can also cut them thinly if you prefer.
    •  Peel the carrots and grate them or thinly slice them. Add them to the bowl.
    •  Dice the tomatoes or thinly slice them and add them to the bowl.
  2. Prepare the Dressing:
    • Whisk together olive oil and vinegar in a small bowl until well combined.
    •  Season the dressing with salt and pepper to taste. Adjust the seasoning according to your preference.
  3. Assemble the Salad:
    • Drizzle the dressing over the vegetables in the salad bowl.
    •  Toss the salad gently using tongs or clean hands until the vegetables are evenly coated with the dressing.
  4. Serve:
    • Once the salad is well mixed, taste and adjust the seasoning if needed.
    •  Sprinkle optional toppings such as shredded coconut, sliced almonds/olives, or sunflower/chia seeds over the salad.
    •  Serve immediately as a refreshing side dish or as a light meal.

Extra Tips

  • For added flavor and protein, you can customize this salad by adding cucumber, bell peppers, avocado, or grilled chicken.
  • You can adjust the dressing ingredients according to your cuisine/ taste preferences. For instance, you can add more vinegar for tanginess or change the amount of olive oil for richness.
Christine Rombe
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