Learn how to make a refreshing classic Ethiopian green salad, or salata. This recipe is perfect for cookouts and warm, summer days.

There are a few common varieties of Ethiopian salads, or salatas. There is tomato salad (Timatim salata) and green lentil salad (Azifa). Today’s recipe is for green salad. The lettuce used to make the Ethiopian green salad, or salata, is Romaine. That is the kind that I have seen used in Ethiopia and that is the kind I use.

In Ethiopia, salads are made usually during what we call the fasting days, like Lent and Wednesdays and Fridays (which are also fasting days). Salatas are served alongside other vegan dishes like lentils and yellow split pea stews.

At Ethiopian restaurants, I noticed the green salad comes with almost every meal whether you order meat or veggie platter (just like some Italian or Mediterranean restaurants that serve a salad before every meal). The only difference in Ethiopian restaurants is usually that the salad comes on the same platter next to the other dishes on top of the injera.

At home Fridays, Saturdays and Sundays is when I usually cook Ethiopian dishes and I pick one veggie dish to go with our protein. For example, I may cook a green beans and carrot dish this week, next week can be a cabbage dish, the next the Ethiopian green salad, and so on. Ethiopian green salad is my younger son’s favorite veggie side dish. He loves the lemon flavor of the dressing.

This simple, green salad is common in Ethiopia – and probably one reason it is so common is because it is so simple to make. Even though it is an easy recipe to follow, I have made mistakes before! There was a time that I added a little bit too much garlic and it overwhelmed the salad. That is why I caution readers below to start out with just a little bit of it.

Also, I used to mix all the salad dressing ingredients together at once. Now, to make the salad dressing I start out by squeezing the juice of the lemon in a bowl , then slowly add the oil while whisking, then I will mix in the other dressing components. This way, the salad dressing looks very smooth, appealing, and delicious.​

Ethiopian Green Salad (Salata) Recipe

Ingredients:

4 cups romaine lettuce, chopped

½ cup tomatoes, diced or sliced

1 Tablespoon fresh lemon juice

2 Tablespoons olive oil

2 tablespoon red onions, minced or diced

½ teaspoon garlic, minced

2 table spoon jalapenos minced or diced

Salt and black pepper to taste

Instructions:

Add the lettuce and tomatoes to a large bowl, set aside. In a separate medium container, add the lemon juice, then add the olive oil in slowly while whisking constantly. Add the red onions, garlic and jalapenos, to the dressing, mix well. Add salt and pepper to taste. Drizzle the dressing over the lettuce and tomatoes and toss together.

Tip:

This salad recipe includes minced garlic, which I prefer for freshness and flavor, but you can also use garlic powder. I also tend to use less garlic, so if you like a strong garlic flavor to your green salad, add more than stated on the recipe. Other veggies like shredded carrots and cucumbers work well if added to this green salad.

Note:

If you’d like to save some salad for later, it’s best to decide that ahead of time so you can store the salad and dressing separately. This will help the lettuce stay crisp.

Offer:

I hope you enjoy this easy Ethiopian green salad recipe and share it with your friends and family. For more tasty recipes and helpful tips, sign up for our newsletter! You’ll also receive a coupon to use in our store!