Christmas Eve Salad
Submitted by beefcake
Ensalada de Nochebuena, a traditional Mexican Christmas Eve salad with oranges, bananas, beets, jicama, pineapple, peanuts, pomegranate seeds, and sugar cane on a lettuce-lined platter.
YIELD
6 servingsPREP
10 minCOOK
0 minREADY
10 minIn Mexico, Christmas Eve dinner isn’t complete without Ensalada de Nochebuena spread across the table like edible confetti.
This is not your typical green salad. It’s a festive fruit-and-vegetable platter piled high with orange sections, sliced bananas, apple, pineapple chunks, ruby beet slices, crisp jicama, and pieces of sugar cane. Scattered peanuts and jewel-like pomegranate seeds finish the whole thing off.
A thinned-out mayo drizzle gets passed on the side for those who want it.
The colors alone, red, pink, orange, white, green, look like Christmas without a single decoration in sight. Ten minutes to assemble, zero cooking required.
Pro Tips
- Section oranges over a bowl to catch the juice. Toss the banana and apple slices in it right away to keep them from browning.
- Peel and slice the jicama thin. You want that satisfying crunch in every bite, not thick wedges that overpower the fruit.
- Chill the platter before assembling. Cold fruit stays fresh and crisp on the table longer.
Variations
- Add a squeeze of lime and a dusting of chile powder over the fruit for the classic Mexican street fruit vibe.
- Swap peanuts for pepitas (pumpkin seeds) for a nuttier, more traditional Mexican touch.
Ingredients
Directions
Peel oranges, section over a bowl to catch juice.
Peel and slice bananas.
Core and slice apple.
Toss apple and banana with orange sections and orange juice.
Drain fruits, arrange with pineapple chunks, sliced beets, jicama and sugar cane on large lettuce lined platter.
Sprinkle with peanuts and pomegranante seeds.
Thin mayonnaise or salad dressing with a little milk to make drizzling consistency.
Pass with salad.
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