A Symphony of Color and Flavor: My Red, White, and Green Salad

There’s something incredibly joyful about a salad that bursts with color, and for me, the Red, White, and Green Salad embodies that spirit perfectly. I remember the first time I encountered a dish like this – it was at a summer picnic hosted by a dear friend, an artist whose approach to food was as vibrant as her canvases. The sun was high, the air buzzed with laughter, and then, this salad appeared. It wasn’t just a bowl of greens; it was a miniature landscape of the Italian flag, a celebration of fresh, simple ingredients that sang in harmony. The creamy avocado, the ruby-red tomatoes, the pristine white of the ricotta salata, all dotted with the bright green of cilantro and scallions – it was a feast for the eyes before it even touched the palate. And that dressing? Divine. It was a revelation, proving that sometimes, the most profound flavors come from the most unassuming combinations.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4-6
• Yield: 1 large salad
• Dietary Type: Gluten-Free, Vegetarian

Ingredients

This salad is all about showcasing the beauty of its individual components, so opt for the freshest produce you can find.

For the Salad:

• 1 head butter lettuce or 1 head Boston lettuce
• 12 cherry tomatoes, cut in half
• 1/4 cup loosely packed cilantro leaf
• 3 ounces ricotta salata, crumbled
• 4 scallions (white parts only) or 4 spring onions, thinly sliced (white parts only)
• 1 avocado, pitted, peeled, and sliced

For the Dressing:

• 4 scallions (dark green tops only) or 4 spring onions, thinly sliced (dark green tops only)
• 1 jalapeno pepper, chopped (seeds removed)
• 1/4 cup loosely packed cilantro, leaves
• 2 tablespoons fresh lime juice
• 1/4 teaspoon coarse salt
• 1/2 cup extra virgin olive oil

Equipment Needed

• Large serving dish
• Mini food processor or blender
• Sharp knife
• Cutting board
• Measuring cups and spoons

Instructions

Creating this vibrant salad is a straightforward affair, allowing the quality of the ingredients to shine. The real magic happens in the dressing, which brings all the elements together with a zesty, herbaceous punch.

1. Prepare the Dressing: To begin, gather all the ingredients for the dressing. In a mini food processor or blender, add the dark green tops of the scallions (or spring onions), the chopped jalapeno pepper (with seeds carefully removed to control the heat), the cilantro leaves, fresh lime juice, and coarse salt.
2. Pulse and Combine: Pulse these ingredients together until they are finely combined. You want a textured dressing, not a perfectly smooth puree.
3. Emulsify the Dressing: With the food processor or blender running, slowly drizzle in the extra virgin olive oil. Continue to blend until the dressing is emulsified and has a lovely, slightly thickened consistency.
4. Taste and Adjust: Carefully taste the dressing. This is your opportunity to adjust the flavor to your preference. If it needs a touch more acidity, add a tiny bit more lime juice. If you desire more heat, you could add a whisper more jalapeno (though be cautious!). Add a pinch more salt if needed. Set the dressing aside.
5. Assemble the Salad Base: Now, turn your attention to the salad itself. Select a large serving dish that will beautifully showcase the colors. Start by arranging the butter lettuce or Boston lettuce leaves as the base, creating a vibrant green foundation.
6. Layer the Tomatoes: Scatter the halved cherry tomatoes over the bed of lettuce. Their bright red hue will immediately add a pop of color and a burst of sweetness.
7. Add More Green: Gently sprinkle the cilantro leaves over the tomatoes. Their fragrant aroma and herbaceous notes will complement the other ingredients.
8. Crumble the Cheese: Next, crumble the ricotta salata over the salad. This firm, slightly salty cheese provides a lovely textural contrast and a creamy, tangy element.
9. Incorporate the Scallions: Scatter the thinly sliced white parts of the scallions (or spring onions) over the salad. Their mild oniony bite adds a subtle sharpness.
10. Place the Avocado: Finally, artfully place the sliced avocado in the center of the salad. Its rich, buttery texture and subtle flavor are the perfect counterpoint to the crispness of the lettuce and the tang of the dressing.
11. Serve with Dressing: Present the salad immediately with the prepared dressing served on the side. This allows each diner to dress their portion to their liking, ensuring every bite is perfectly balanced.

Expert Tips & Tricks

• Lettuce Prep: For the most appealing presentation, ensure your lettuce leaves are thoroughly washed and, crucially, completely dry before assembling the salad. Water droplets can dilute the dressing and make the leaves limp. A salad spinner is your best friend here.
• Jalapeno Heat: If you’re sensitive to spice, be very judicious with the jalapeno. Removing all the seeds and the white pith inside will significantly reduce the heat. You can always offer extra chopped jalapeno on the side for those who love a kick.
• Ricotta Salata Alternatives: While ricotta salata is ideal for its texture and mild saltiness, if you can’t find it, a good quality feta cheese can be used, though it will offer a tangier and saltier profile. A mild, crumbly goat cheese could also be an interesting, though different, alternative.
• Dressing Consistency: If your dressing seems too thick after emulsifying, you can thin it out with a tiny splash more lime juice or even a teaspoon of water. Conversely, if it’s too thin, you can try whisking in another teaspoon of olive oil.

Serving & Storage Suggestions

This Red, White, and Green Salad is best enjoyed immediately after preparation to maintain the crispness of the lettuce and the freshness of the avocado. It’s a perfect light lunch, a stunning appetizer, or a vibrant side dish for grilled meats, fish, or poultry.

Leftovers are best managed by storing the components separately. Store the dressed salad in an airtight container in the refrigerator for no more than 24 hours. However, the avocado will brown and the lettuce will wilt, so it’s far from its prime. Ideally, any leftover dressing can be kept in an airtight container in the refrigerator for up to 3 days.

Nutritional Information

This salad is a nutritional powerhouse, packed with healthy fats, vitamins, and minerals.

Nutrient	Amount per Serving	% Daily Value
Calories	260.8 kcal
Calories from Fat		244 g
Total Fat	27.2 g	41%
Saturated Fat	3.8 g	18%
Cholesterol	0 mg	0%
Sodium	154.4 mg	6%
Total Carbohydrate	5.1 g	1%
Dietary Fiber	1.6 g	6%
Sugars	2.3 g	9%
Protein	1.1 g	2%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this salad is beautiful in its simplicity, it’s also a fantastic canvas for creativity.

• Add Protein: Grilled chicken strips, shrimp, or even chickpeas can transform this into a more substantial main course.
• Seasonal Swaps: In place of cherry tomatoes, consider ripe strawberries in the spring for a delightful sweet-tart counterpoint. In the fall, roasted butternut squash cubes could offer a warm, earthy element.
• Herbaceous Alternatives: If cilantro isn’t your favorite, parsley or mint can be used in both the salad and the dressing for a different, but equally fresh, flavor profile.
• Citrus Zest: For an extra aromatic lift in the dressing, add the zest of one lime along with the juice.

FAQs

Q: What makes this salad so vibrant and appealing?
A: The “Red, White, and Green” name comes from the visual appeal of the ingredients – red tomatoes, white ricotta salata, and green lettuce, cilantro, avocado, and scallions, reminiscent of the Italian flag.

Q: Is it essential to remove the seeds from the jalapeno?
A: Yes, it is highly recommended to remove the seeds and pith from the jalapeno to control the heat level. You can add a tiny amount back if you prefer a spicier dressing.

Q: Can I make the dressing ahead of time?
A: Yes, the dressing can be made a day in advance and stored in an airtight container in the refrigerator. You may need to whisk it again before serving as the oil and lime juice can separate.

Q: What kind of lettuce is best for this salad?
A: Butter lettuce or Boston lettuce are ideal due to their tender leaves and mild flavor, which won’t overpower the other ingredients.

Q: How can I make this salad more substantial?
A: You can add grilled chicken, shrimp, salmon, or plant-based proteins like chickpeas or grilled tofu to make it a more filling meal.

Final Thoughts

This Red, White, and Green Salad is more than just a dish; it’s an experience. It’s a testament to the power of fresh, high-quality ingredients, artfully combined to create something truly memorable. Whether you’re looking for a show-stopping starter, a refreshing lunch, or a vibrant side to complement your main course, this salad delivers on all fronts. I encourage you to try it, to taste the sunshine in every bite, and to perhaps find your own personal connection to this beautiful symphony of flavors and colors. Share it with loved ones, and I’m sure it will bring as much joy to your table as it does to mine.