|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ensalada chilena is quite popular in Chile, probably because it's so simple to make and goes well with many different things. This salad is similar in appearance and preparation to the Peruvian salad salsa Criolla, except that the Chilean version has tomatoes. Like salsa Criolla, the onions should be thinly sliced "a la pluma" style (like feathers), and soaked in salt water for a bit to soften their intense flavor and sweeten them.
- 1 large tomato
- 1 large onion
- Juice of 1 to 2 limes (to taste)
- 3 to 4 tablespoons coarsely chopped cilantro leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
Peel the onion and slice it in half. Place each half cut side down, then carefully slice the onion crosswise into very thin half-moon slices. Place onion slices in a bowl of salted water and let them soak for about 20 minutes. Drain onions in a colander and briefly rinse them with fresh water. Pat dry with paper towels.
Chop the tomato and place in a bowl. Add the juice of 1 lime and the olive oil. Add the onions and toss everything together well. Taste for seasoning, adding more lime juice if desired and seasoning with salt and pepper to taste.
Arrange salad decoratively on a plate. Garnish with chopped cilantro.
The salad can be covered with plastic wrap and stored in the refrigerator for up to 12 hours.