For me, the whole year is the time for salads, but with the good weather I eat them even more often. I am quite basic when it comes to making them and I don’t complicate my life too much, I usually add some green leaves and the ingredients I have in the kitchen (vegetables, nuts, seeds, etc.), although sometimes I also make potato salads, quinoa, rice or legumes. In my day to day I almost always use my favorite dressing, I like it So much so that I never get tired of it.

Do you know the malagueƱa salad? My mother loves it and although she is not vegan, it is very easy to veganize. The original recipe calls for potatoes, onions or spring onions, olives, cod, some have eggs and a basic vinaigrette as a dressing (vinegar, oil and salt). To make it vegan I have simply eliminated the egg (if you want you can add a little black salt or Kala Namak which has a very good flavor) and I have replaced the cod with nori seaweed which has a very rich sea flavor. It’s even hotter than I expected!



  • 450 g de patatas (1 libra)
  • 2 naranjas
  • 1/2 cebolleta
  • 1 hoja de alga nori
  • 1/2 taza de aceitunas verdes aliƱadas (90 g)
  • 1/4 cucharadita de sal (opcional)
  • AliƱo de tahini
  • Perejil picado al gusto para decorar (opcional)


  1. Peel and dice the potatoes about 2.5 cm (1 inch) and steam them for about 15 or 20 minutes or until they are tender (if you prefer you can also cook them). Once done, let them cool to room temperature.
  2. Peel and chop the oranges and chop the spring onion and nori seaweed.
  3. Put all the ingredients in a bowl (the already cold potatoes, the orange, the spring onion and the nori seaweed) together with the salt and the dressing (we use the entire amount that comes out of our tahini dressing).
  4. To decorate we sprinkle a little chopped parsley on top.
  5. I like to leave the salad in the fridge for at least an hour to cool down, but it is not essential.
  6. We can keep it in an airtight container in the fridge for about 3 or 4 days.


ā€“ Instead of spring onion you can use any type of onion and instead of nori any other seaweed you like.
ā€“ It is not necessary to use marinated olives, any other type will do .
ā€“ The traditional Malaga salad is seasoned with oil, vinegar and salt. We prefer to use our tahini dressing, but I’ll give you the idea in case you prefer to do it that way.

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