Green salad

Green salad is a fresh mix of green leaves commonly used as a base in a wide variety of dishes and recipes. It generally includes ingredients such as lettuce, spinach, arugula, watercress, and other leafy greens that add texture, flavor, and a healthy touch to any meal.

Its origin dates back to ancient Mediterranean civilizations, where fresh leafy salads were highly valued for their freshness and health benefits. Today, green salad is popular worldwide and adapts to numerous preparations, both as a side dish and as a main course.

Regarding its properties, green salad is rich in vitamins (A, C, K), minerals (iron, calcium), and dietary fiber, making it an ideal food to promote digestion, strengthen the immune system, and maintain healthy skin. Additionally, it is low in calories and fat, perfect for balanced and healthy diets.

In the Hispanic American world, green salad may also be known simply as "ensalada mixta" (mixed salad) when it includes other vegetables, or by the specific name of the leaves it contains. In some countries, the term "ensalada de hojas verdes" (green leaf salad) or simply "vegetales frescos" (fresh vegetables) is used. Although there are no direct synonyms with the exact same meaning in all countries, the description and use are universal in Latin American cuisine.