Ecuadorian cuisine is deeply tied to the land’s rich biodiversity and agricultural bounty. The “Ecuadorian Spinach and Cheese Salad” is a testament to this, highlighting some of the essential ingredients that form the backbone of Ecuadorian gastronomy: fresh greens, creamy cheeses, and vibrant citrus flavors. Rooted in tradition but adaptable across the globe, this salad reflects both Ecuador’s culinary heritage and a sense of simplicity and freshness that feels timeless.
In Ecuador, meals are often a celebration of community and the abundance of locally harvested ingredients. Spinach, the primary base of this salad, is cultivated in the Andes and coastal regions due to the country’s fertile volcanic soils and temperate climate. These naturally bright, nutrient-packed leaves offer a wholesome base while serving as a perfect canvas for complementary flavors. Spinach also reflects a modern shift in Ecuadorian cooking, which increasingly embraces versatile greens alongside native leafy vegetables like acelga (chard).
One key ingredient in this dish, “queso fresco”, is a hallmark of Ecuadorian and South American cuisine in general. Queso fresco, a soft and slightly salty cheese with a creamy texture, is an integral accompaniment in Ecuadorian households. Made from cow’s milk or sometimes a combination of cow and goat milk, it has a mild flavor that meshes beautifully with other ingredients while retaining its character. If you were to wander through a market in Quito or Cuenca, you would find blocks of freshly made queso fresco laid out alongside stacks of vegetables, herbs, and fruits, reinforcing its status as a culinary staple.
Another essential Ecuadorian flavor showcased in this salad is lime. Lime juice is a cornerstone of Ecuadorian condiments, dressings, and even beverages, its sharp tang enlivening dishes from ceviches to soups. Here, the lime juice not only balances the richness of the avocado and cheese but also adds a zesty liveliness to the dish.
Avocado, known locally as “palta”, is a beloved fruit in Ecuador and features prominently in daily meals. This creamy, nutrient-dense ingredient is a perfect way to add wholesome fat and velvety texture to the salad, while also nodding to Ecuador’s avocado-rich terrains. Similarly, red onions bring a slight spice and crunch, counterbalancing the buttery avocado and the cheese’s creaminess.
Lastly, the garnishing touch of chopped cilantro is unmistakable in its Ecuadorian essence. Cilantro’s herbal brightness is a defining flavor in the national culinary repertoire, and it ties the dish together with a burst of freshness. This herb is deeply ingrained in the culture, appearing in everything from “salsas” to “soups” and fresh garnishes for almost every salad.
Whether served as a starter, a light meal, or even a side dish, the Ecuadorian Spinach and Cheese Salad honors the simplicity of traditional Ecuadorian cooking: high-quality ingredients prepared in a way that lets their natural qualities shine. It is a salad that not only captures the essence of Ecuadorian agriculture and hospitality but also invites diners from around the world to enjoy the vibrant flavors of this beautiful country.
Ecuadorian Spinach and Cheese Salad
Ingredients
- 4 cups organic spinach washed and dried
- 200 grams queso fresco cubed
- 1 medium ripe Haas avocado diced
- 1 medium red onion thinly sliced
- 1 medium lime juiced
- 2 tablespoons (affiliate link)olive oil
- 1 pinch (affiliate link)sea salt to taste
- 1 pinch (affiliate link)ground black pepper to taste
- ¼ cup cilantro leaves roughly chopped
Instructions
- In a large mixing bowl, place the spinach. Its vibrant green leaves form the base of the salad, offering a rich source of vitamins.
- Add the cubed queso fresco to the bowl. This fresh cheese lends a mild, creamy texture that complements the spinach perfectly.
- Stir in the diced avocado for a buttery richness that pairs beautifully with the cheese.
- Gently fold in the thinly sliced red onion, adding a slight crunch and a peppery note to the mix.
- Squeeze the lime juice over the salad for a refreshing zing. Lime juice helps to balance the richness of the cheese and avocado.
- Drizzle with extra virgin olive oil and sprinkle with sea salt and freshly ground black pepper to taste.
- Garnish with chopped cilantro for a fragrant, herbal finish that is quintessentially Ecuadorian.
- Toss the salad lightly, ensuring all ingredients are evenly mixed and serve immediately.