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Ensalada – Sephardic Egg and Vegetable Salad
Salads

Ensalada – Sephardic Egg and Vegetable Salad

Ensalada is a classic Sephardic Jewish egg and vegetable salad – a festive dish that appears at every celebration.

⏱ 45 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Cut the potatoes into small dice.
    KnifeCutting board
  2. 2
    Halve 4 of the eggs for garnish, and chop the rest of the eggs into dice.
    KnifeCutting board
  3. 3
    Add the cucumber, red pepper and green onion and the chopped eggs.
  4. 4
    Gently mix with the mayonnaise, mustard, lemon juice, salt and black pepper and chill in the fridge.
    Refrigerator
  5. 5
    Arrange the salad on a serving plate and garnish with the egg halves, and sprinkle the parsley on top.
    Serving platter
359calories
14 gprotein
34 gcarbs
18 gfat
● protein 16%● carbs 38%● fat 46%

Per serving (356 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (4)

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Serving platter · Also works: Plate (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Potato Salad

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