This is a four-ingredient herb salad built around crumbled queso Paraguay, handfuls of fresh parsley and cilantro, sliced green onions, and a lime-and-olive-oil dressing. It comes together in 25 minutes with no cooking, and because the components store separately without any fuss, it earns its place in a weekly prep rotation. The flavors are clean and sharp โ good alongside grilled meat, stuffed into a wrap, or eaten straight from the bowl.
The technique that matters
The only real technique here is how you handle the herbs. Chop parsley and cilantro finely enough that they release their oils and integrate with the cheese rather than sitting on top of it โ rough-torn leaves stay too bulky and the dressing pools around them instead of coating everything evenly. Then add the cheese last and fold gently. Queso Paraguay (and its substitutes) crumble easily; if you stir aggressively, you end up with a paste rather than distinct, creamy pieces scattered through the greens. Fold, donโt stir.
What can go wrong
- Watery dressing that wonโt cling: Lime juice and olive oil separate quickly. Whisk them together right before pouring, not five minutes ahead, and the emulsion will hold long enough to coat the salad properly.
- Bitter cilantro stems: Thick cilantro stems are noticeably bitter in a salad this simple. Use leaves and the thinnest stems only โ anything thicker than a matchstick, discard it.
- Cheese that turns rubbery: If your queso Paraguay or queso fresco came straight from the fridge, let it sit at room temperature for 10 minutes before crumbling. Cold cheese compresses instead of crumbling and loses its texture in the bowl.
- Flat, underseasoned result: Both queso Paraguay and feta vary a lot in saltiness by brand. Taste the cheese before you add any salt to the dressing โ you may need none at all, or you may need a full pinch.
- Green onions that overpower everything: Slice them thin and, if the flavor feels sharp, soak the slices in cold water for five minutes then pat dry. This takes the raw edge off without losing the onion flavor.
About the ingredients
Queso Paraguay is a fresh, mildly salty, crumbly cheese โ not widely stocked outside South American specialty stores, so queso fresco is the most practical substitute and behaves almost identically. Feta works too but is saltier and tangier, so taste before seasoning. One thing worth knowing: the lime juice is doing real work here, not just adding brightness. Its acidity keeps the herbs looking green longer than lemon juice would, which matters if you are prepping components ahead. Use freshly squeezed; bottled lime juice has a cooked, slightly bitter edge that shows up in a dressing this simple.
Keeping it fresh
Store the herb-and-onion mixture and the crumbled cheese in separate airtight containers in the fridge โ both will keep well for up to three days. Mix the dressing and keep it in a small jar; it stays good for five days. Dress it at the table โ a pre-dressed salad goes limp fast, and the herbs will start to wilt within an hour of contact with the lime juice. When you are ready to eat, combine the herbs, add the cheese, pour the dressing, and toss. That way each portion is as fresh as the first one, even on day three.
Paraguayan Cheese and Herb Salad
Equipment
- 1 Cutting board
- 1 Chef's Knife
- 1 Large salad bowl
- 1 Mixing spoon
Ingredients
Salad Ingredients
- 1 cup queso Paraguay crumbled
- 1 cup fresh parsley chopped
- ยฝ cup cilantro chopped
- ยฝ cup green onions finely sliced
- 2 tablespoons lime juice freshly squeezed
- 3 tablespoons extra virgin olive oil
- 1 pinch sea salt to taste
- 1 pinch black pepper freshly ground, to taste
Instructions
- Begin by preparing all your ingredients. On a cutting board, chop the fresh parsley and cilantro, ensuring they are finely chopped to release their aromatic oils. Finely slice the green onions.
- In a large salad bowl, combine the chopped parsley, cilantro, and green onions. Add the crumbled queso Paraguay, gently tossing the mixture to combine the herbs evenly with the cheese.
- In a small bowl, whisk together the lime juice and extra virgin olive oil until they blend into a smooth dressing.
- Pour the dressing over the herb and cheese mixture, stirring gently to ensure the salad is evenly coated. Season with sea salt and freshly ground black pepper to taste.
- Taste the salad and adjust seasoning if necessary. Serve immediately to enjoy the freshness of the herbs and the creamy texture of the cheese.
Notes
Nutrition
Frequently asked questions
Can I make this salad ahead of time?
Yes, but keep the components separate until you are ready to serve. The chopped herbs, crumbled cheese, and dressing each store well on their own in the fridge for up to three days โ combine them only at mealtime so nothing wilts or gets soggy.
Where do I find queso Paraguay, and what if I canโt?
Queso Paraguay is most reliably found at Latin American grocery stores or specialty importers. If you canโt locate it, queso fresco is the closest match in texture and saltiness โ feta is a workable backup but taste it first, since it runs saltier and more acidic than the original.
Is this salad substantial enough to eat as a meal on its own?
At 220 calories and 7 grams of protein per serving, it is light as a standalone meal for most people. To make it more filling without changing the character of the dish, serve it over a base of cooked white beans or alongside a hard-boiled egg.