Lettuce leaves

Salad greens are a mix of green leafy vegetables commonly used as a fresh and crunchy base in a wide variety of salads. These greens can include lettuce, spinach, arugula, lamb's lettuce, watercress, among others, and they provide texture, flavor, and essential nutrients in culinary preparations.

The origin of salad greens dates back to ancient times, when civilizations began consuming fresh vegetables to complement their diets and take advantage of their nutritional properties. Today, their cultivation is widespread globally, adapting to different climates and regions, which makes them available year-round.

Regarding their properties, salad greens are low in calories and rich in fiber, vitamins (such as A, C, K, and B complex), minerals (iron, calcium, magnesium), and antioxidants. Furthermore, they contribute to good digestion and help maintain a balanced and healthy diet.

In Latin America, salad greens may also be known by various synonyms depending on the country, such as "verdolagas" (in some regions), "verdes", "hojas verdes", or simply "lechuga" when referring to the most common variety used in salads.