Latin America is rich with culinary diversity, and South American countries like Brazil and Argentina offer far more than just grilled meats and hearty stews. Among their hidden gems are fresh, vibrant salads that not only refresh the palate but also reflect the culture and flavors of the region.
Let’s explore two beloved salads from each country—dishes that are colorful, satisfying, and full of character. Whether served as a side or main, these salads are perfect for summer tables, BBQ spreads, or simply a taste of South America at home.
Brazilian Salads
1. Salpicão de Frango (Brazilian Chicken Salad)
Overview:
Salpicão is a classic Brazilian chicken salad, often served cold and packed with textures and colors. It’s especially popular during the holidays but is eaten year-round. The combination of shredded chicken, vegetables, fruits, and a creamy dressing creates a dish that’s both savory and slightly sweet.
Ingredients:
- Shredded cooked chicken breast
- Carrots (grated or julienned)
- Green peas
- Corn kernels
- Green apples or raisins (optional, for sweetness)
- Mayonnaise (sometimes mixed with cream or yogurt)
- Potato sticks (batata palha) for topping
- Salt, pepper, and lemon juice
Preparation Tips:
- The chicken can be poached or roasted beforehand.
- Mix the vegetables with mayonnaise and season well.
- Always add potato sticks just before serving to keep them crispy.
- For a lighter version, use Greek yogurt or a vinaigrette instead of mayo.
Cultural Note:
In Brazil, Salpicão is a staple at family gatherings, Christmas dinners, and churrascos (BBQs). It reflects the country’s love for mixing savory with a touch of fruit sweetness.
2. Vinagrete (Brazilian Vinaigrette Salad)
Overview:
Despite the French-sounding name, Brazilian Vinagrete is not a dressing but a salad in itself. Think of it as a South American version of pico de gallo, made with diced vegetables and a tangy vinegar dressing. It’s a must-have at churrasco (barbecue) and acts as a zesty side dish to grilled meats.
Ingredients:
- Tomatoes (ripe but firm)
- Onions (white or red)
- Green bell peppers
- Parsley
- Olive oil
- White vinegar or lime juice
- Salt and pepper
Preparation Tips:
- Finely dice all vegetables for consistent texture.
- Let the salad sit for 15–30 minutes so the flavors can meld.
- Some versions include a touch of sugar or even chopped chili for heat.
Cultural Note:
Vinagrete is served cold and spooned over steaks, sausages, or farofa. Its bright acidity cuts through the richness of grilled meats and is a perfect BBQ companion.
Argentine Salads
1. Ensalada Rusa (Russian Salad)
Overview:
Despite its name, Ensalada Rusa is a cornerstone of Argentine cuisine. It’s a creamy potato salad made with vegetables and mayonnaise, often served as part of asado meals or on holidays. Its roots trace back to Russian immigrants, but over time, it has become thoroughly localized.
Ingredients:
- Boiled potatoes (cubed)
- Carrots (diced)
- Green peas
- Mayonnaise
- Salt and pepper
- (Optional) boiled eggs, pickles, or olives
Preparation Tips:
- Use waxy potatoes that hold their shape when boiled.
- Everything should be chopped uniformly for a better presentation.
- Chill the salad before serving—it tastes better cold.
Cultural Note:
In Argentina, no family celebration or Christmas meal is complete without Ensalada Rusa. It’s typically served alongside roast meats and empanadas.
2. Ensalada Criolla (Creole Salad)
Overview:
This rustic and refreshing salad is Argentina’s answer to salsa. Made with simple ingredients like tomatoes, onions, and olive oil, Ensalada Criolla is vibrant, light, and incredibly quick to prepare. It pairs wonderfully with grilled meats, especially beef.
Ingredients:
- Tomatoes
- Onions (sliced or chopped)
- Red bell pepper
- Parsley
- Olive oil
- Vinegar or lemon juice
- Salt and pepper
Preparation Tips:
- Slice the onions thinly and soak them in cold water to reduce sharpness.
- This salad is best made fresh, shortly before serving.
- Optionally, add oregano or crushed garlic for extra flavor.
Cultural Note:
As part of Argentina’s meat-centric cuisine, Ensalada Criolla serves to balance the richness of grilled meats, especially in weekend asados (BBQs).
Final Thoughts
While Brazil and Argentina are famed for their grilled meats and rich stews, their salads play an equally important role at the table. From creamy and festive to zesty and refreshing, these dishes reflect the diversity and warmth of South American cooking.
Try one at your next cookout, or simply enjoy them as a stand-alone dish. Either way, you’ll get a delicious taste of the continent’s vibrant food culture.