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cebolla ensalada recipe

cebolla ensalada recipe

Enjoy this vibrant cebolla ensalada as a light and flavorful addition to your meals! It's simple, nutritious, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 80
Ingredients Equipment Instructions Notes

Ingredients
  

2 large red onions, thinly sliced
1 cucumber, sliced
1 ripe tomato, chopped
1/4 cup fresh cilantro, chopped
2 tbsp olive oil
1 tbsp white vinegar
1 tbsp lime juice
Salt and pepper to taste
1 tsp dried oregano (optional)

Equipment

  • Large mixing bowl
  • Small whisk or fork for the dressing
  • Knife and cutting board

Method
 

Prepare the Vegetables: Start by slicing the onions and cucumber thinly. Dice the tomato and chop the cilantro. Place all the vegetables in a large mixing bowl.
    Make the Dressing: In a small bowl, whisk together the olive oil, white vinegar, lime juice, salt, and pepper. Add the oregano if you're using it.
      Toss and Combine: Pour the dressing over the vegetables. Gently toss to combine, making sure all the ingredients are well-coated with the dressing.
        Chill and Serve: Allow the salad to chill in the refrigerator for 10 minutes before serving to let the flavors marinate. Serve as a side dish or topping for your favorite meals.

          Notes

          • This cebolla ensalada is a low-calorie and refreshing salad that’s packed with fiber and antioxidants, making it a healthy choice for any meal.
          • You can customize the dressing to suit your taste, adding more lime for a zesty kick or adjusting the vinegar for extra tang.
          • This recipe is naturally vegan, gluten-free, and full of fresh, raw ingredients that are great for supporting digestion and overall wellness.