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All Recipes, Soups & Salads / March 22, 2017

Ensalada Mixta (Typical Spanish Salad)

– Ensalada Mixta (Typical Spanish Salad) –

Everyone that has visited Spain has had an Ensalada Mixta (Typical Spanish Salad) at least once. It´s usually offered as one of the first courses on a menu del dia. Some restaurants even place it on your table before your first course arrives to get you started. Now, this salad is served differently in every region of Spain. Some restaurants put tuna on it, while others wont, and the same goes with the rest of the ingredients. Where I am from, this salad is called ¨Ensalada Valenciana¨, and most of the restaurants I go to, offer it the way I love it, with plenty of great ingredients and high-quality extra virgin olive oil. This salad is extremely healthy, has an incredible flavor, and is easy to make. Watch the video below on how to make this Spanish classic. Salud!

Watch the Video Below on How to Make this Ensalada Mixta (Typical Spanish Salad)

Ensalada Mixta – Typical Spanish Salad

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1 Head of Romaine Lettuce
  • 1 Tomato
  • 1 Brown Onion
  • 1 Tin of Spanish Tuna packed in Extra Virgin Olive Oil
  • 1/4 Cup Corn Kernels
  • 12 Spanish Olives
  • 1 Tin of Spanish Anchovies packed in Extra Virgin Olive Oil
  • 1 Carrot
  • Extra Virgin Olive Oil
  • Sea Salt


  1. Cut about 2-3 inches off the stalk from the Romaine Lettuce and discard
  2. Cut the rest of the romaine lettuce into small pieces
  3. Wash and pat dry the lettuce and add to a large shallow bowl
  4. Cut the tomato into thin slices and then cut each slice in half and add to the bowl
  5. Peel the onion, cut it in half, and cut into very thin slices and add to them to the bowl
  6. Peel the outside skin of the carrot and then shave some carrot peels into the salad
  7. Add the corn kernels into the salad bowl
  8. Add the Spanish olives into the salad bowl
  9. Add the tinned tuna into the middle of the salad
  10. Decorate the anchovies on top of the salad
  11. Drizzle a generous amount of extra virgin olive oil to the salad
  12. Season with sea salt to your liking (remembering that the anchovies are already salty)
  13. Serve with some crusty bread
  14. Enjoy!

Recipe Notes

Recipe by Albert Bevia @ Spain on a Fork

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1 Comment

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