Top 8 South American Salads

Soltero de queso is a traditional salad originating from Arequipa. Although there are as many versions of soltero de queso as there are cooks, this refreshing salad is usually made with a combination of fava beans, onions, tomatoes, corn, diced queso fresco, rocoto pepper, red or white wine vinegar, olive oil, olives, parsley, salt, and pepper. The ingredients are coarsely chopped, then combined in a bowl and served. This healthy salad is praised because it's easy and cheap to make.Expand

Ensalada de pallares is a traditional salad prepared with a combination of lima beans (locally known as pallar), white vinegar, lime juice, oregano, black pepper, chili peppers, onions, tomatoes, and cilantro. The beans should be soaked overnight before cooking. Once cooked, you can peel the skin of the beans, but it's completely optional. The beans are combined with other ingredients, tossed, then garnished with cilantro or parsley before being refrigerated in order for the flavors to blend. It is recommended to serve ensalada de pallares with grilled meat or fish.Expand

Salpicão is the Brazilian version of a chicken salad with numerous variations. Generally, it consists of a few key ingredients: cooked and shredded chicken, fruits, vegetables, and a binding agent, in this case – mayonnaise. The salad is traditionally topped with shoestring potatoes, while some cooks like to add dried fruits such as raisins and apricots to the mix. Salpicão can be commonly found on numerous Brazilian buffet tables, where it is an omnipresent staple. It can be consumed as a salad, a cold side dish, or on sandwiches.Expand

A simple salad known as ensalada criolla is usually made with finely chopped vegetables such as lettuce, tomatoes, onions, and bell peppers. The veggies are coated in olive oil, red wine vinegar, pepper flakes, and seasonings, then topped with chopped parsley. This refreshing salad perfectly pairs with traditional Argentine grilled meats and puchero dishes.Expand

Salada de maionese is a Brazilian salad that's traditionally served with churrasco barbecue. It's also known as Gaúcho potato salad since it was invented by Gaúchos, Brazilian cowboys. The salad is made with a combination of potatoes, carrots, peas, corn on the cob, thinly sliced green apples, raisins, and mayonnaise. The potatoes, carrots, and corn are cooked until soft, yet firm. The carrots and potatoes are cut into cubes, while the corn kernels are sliced from the cob and the peas are simply blanched in boiling water. The ingredients are mixed with apples, raisins, and mayonnaise until well combined, and the salad is ready to be served alongside nicely barbecued pieces of churrasco meat.Expand

Ensalada chilena is a Chilean salad consisting of tomatoes, onions, olive oil, and coriander. It is sometimes enriched by the addition of hot chile peppers. The salad is a staple on almost every Chilean table and a common accompaniment to numerous dishes such as humitas (sweet corn tamales), grilled chicken, pork ribs, fried fish, and empanadas. Interestingly, in Chile, the term salad (ensalada) is a generic term referring to any raw or cooked vegetables that are served cold as a side dish.Expand

Palta reina is a delicious Chilean dish that consists of chicken salad on a halved avocado. The chicken topping for this simple appetizer is typically made with chicken breasts, mayonnaise, garlic, mustard, onions, fresh herbs, and cayenne pepper. There are many variations on this dish, so numerous other ingredients might be added to the combination, such as lemon juice, bell peppers, olives, or Tabasco sauce. It is recommended to serve palta reina well-chilled.Expand

Goedangan is a refreshing Surinamese salad consisting of blanched green cabbage, green beans, bean sprouts, hard-boiled eggs, sliced cucumber, and shredded coconut. The vegetables are typically arranged on a platter, then garnished with cucumber and slices of hard-boiled eggs. The salad is always dressed with a combination of coconut milk, yogurt, lime juice, brown sugar, and chili peppers. Extra dressings should be served on the side so that the guests can serve themselves according to personal preferences.Expand