Culinary Medicine

Ethiopian Green Salad

This Ethiopian Green Salad is a bright and crunchy addition to any table. It is an excellent source of folate, vitamin A, and vitamin K. It is low in both sodium and saturated fats.


  • 1 small head Romaine lettuce or 2 hearts of Romaine
  • 3 plum tomatoes, diced small
  • 1 small jalapeño, diced small
  • ½ red onion, diced small
  • Juice of 1 lemon
  • 1 tablespoon red or white wine vinegar (optional)
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • Pinch of salt
  • ¼ teaspoon black pepper


  1. Chop the lettuce into bite size pieces.
  2. In a large bowl, toss the tomatoes, jalapeño, and red onion with the lettuce.
  3. In a small bowl or jar, whisk together the lemon juice, vinegar, olive oil, garlic, salt and pepper.
  4. Pour the vinaigrette over the vegetables and toss to coat and combine. Enjoy immediately.
  5. The salad components and the vinaigrette can be prepared ahead of time, stored in the refrigerator, and assembled when ready to eat. Vinaigrette can be refrigerated for up to 5 days.


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