Ensalada de Nochebuena
“Christmas Eve Salad” in English, Mexican Ensalada de Nochebuena (ehn-sah-LAH-dah de NO-chay BWAY-nah) is a cool/sweet/tart addition to any feast day table. It can also be made in a fruit salad-style without lettuce, but this recipe is how my family likes it best. Other common ingredients include grapefruit, prickly pears, beets, apples, pineapple, and pecans. Feel free to create your own combination!
For the dressing:
- Zest of 2 limes (about 1 ½ teaspoons)
- Juice of 2 limes (about 3 tablespoons)
- 3 Tablespoons plain yogurt
- 2 Tablespoons mayonnaise
- 2 Tablespoons honey
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 2 Tablespoons chopped fresh cilantro (or cilantro paste)
For the salad:
- 2 large navel oranges (peeled and segmented)
- 2 large blood oranges (or other variety peeled and segmented)
- 1 ½ cups jicama (about ½ pound peeled and chopped about ½ x 1 inch)
- ½ cup slivered red radishes (about 3 medium)
- 8 cups chopped romaine lettuce
- 4 oz pomegranate arils (about 2/3 cup)
- 3 Tablespoons pepitas (toasted pumpkin seed kernels or roasted pistachios)
Combine all the dressing ingredients in a 24 ounce mason jar, cover, and shake to combine. (Or whisk together in a large glass measuring cup.)
Add chopped romaine to a large salad bowl, Over the bowl (to catch the juice) cut the pith and peel off of the oranges with a sharp knife and cut into segments.
Reserve a few of each ingredient, then toss the rest together.
Arrange the reserved ingredients on top and serve with the dressing on the side.