You’ll need:
3 carrots
1 1/2 cup lettuce, chopped
1 teaspoon lemon juice
Olive oil, to taste
Salt, as needed
1 cup tomato, sliced
1/2 onion, thinly sliced (Julienne)

How to prepare:
Combine all uncooked ingredients in a large bowl, mix well and add salt, lemon juice and olive oil to taste.

This is the easiest one to prepare, as well as the most common salad in Bolivia, served with almost all native dishes, hot or cold. In another version, lettuce is tossed aside in favour of chopped locotos.