Mexican Christmas Salad
4 servings
15 minutes
Mexican Christmas salad is a bright and festive dish reflecting the rich gastronomic traditions of Mexico. It features fresh fruits—oranges, bananas, pineapple, and apple—that create lightness and sweetness, while boiled beet adds richness. Crispy lettuce leaves and watercress refresh the texture, and a spicy sauce made from cream, rice vinegar, chili, and lime gives the salad a distinct Mexican touch. Topped with roasted peanuts and pomegranate seeds, it becomes not only aromatic but also visually appealing. This salad is perfect for festive gatherings, delighting guests with a combination of sweet, sour, and spicy flavors. It is traditionally prepared for Christmas to emphasize the warmth and coziness of family celebrations.
1
Boil the beetroot in boiling water until soft, drain, and place under cold water for a while. Peel and cut into small pieces.
- Beet: 3 pieces
2
Clean the pineapple, cut it into 4 lengthwise pieces, and remove the core. Slice it.
- Pineapple: 1 piece
3
Peel the oranges and carefully cut out the segments.
- Oranges: 2 pieces
4
Remove the core from the apple and cut it into small pieces.
- Apple: 1 piece
5
Peel the banana and cut it into small pieces.
- Bananas: 2 pieces
6
In a bowl, mix oranges, an apple, and bananas.
- Oranges: 2 pieces
- Apple: 1 piece
- Bananas: 2 pieces
7
In a serving bowl, place the lettuce leaves and watercress. Then, add the fruits from the bowl, draining the juice, followed by the beetroot and pineapple.
- Lettuce: 1 piece
- Watercress: 200 g
- Pineapple: 1 piece
- Beet: 3 pieces
8
In a small bowl, mix cream, vinegar, finely chopped chili, coriander, and lime juice.
- Cream 20%: 100 ml
- Rice vinegar: 50 ml
- Chili pepper: 2 pieces
- Chopped cilantro (coriander): 1 tablespoon
- Lime: 2 pieces
9
Heat the pan over medium heat, add the nuts, and roast for 1-2 minutes until golden.
- Peanut: 50 g
10
Sprinkle the salad with nuts and pomegranate seeds, and drizzle with dressing.
- Peanut: 50 g
- Pomegranate seeds: 30 g