Salads

Ripe, flavorful avocatos can be stuffed with a variety of meats, vegetables, or a combination of both, for an appetizer, a salad or a light entree. This recipe is from Ecuador, but it's popular everywhere and is a great way to use up leftovers.

This simple tomato and onion salad is a favorite found everywhere in Chile.

Chayotes, a member of the squash family, is called Chuchu in Brazil. Combined with onions, they are the main ingredients in this Brazilian traditional salad. Cucumbers may be substituted for the chayote.

Avocadoes, called aguacates or paltas, are a salad staple in South America. This recipe from Venezuela pairs them with tomato and onion in a vinaigrette dressing for an everyday meal favorite.

Called a corn salad, this salad is actually corn, potatoes, olive, ham and cheese in a simple vinaigrette dressing. Served slightly warm or cold, this salad is a flavorful alternative to traditional potato salads.

Beans and clams may sound like an odd combination, but try this favorite South American salad or side dish.

This is a good anytime salad, but when made with garden fresh vegetables, yummy!

Add this simple olive and onion salad from Chile to your menu collection for an easy to prepare and tasty accompaniment to any meat course.

This salad of hearts and palms, olives, peas and tomatoes is a Brazilian favorite.

This typical Chilean salad is a good way to use leftover roast beef or ground beef and with the addition of lettuce, carrots and hard-boiled eggs, is almost a meal in itself.

This simple, low-fat vinaigrette adds a flavorful dressing to any salad.