Mexican Christmas Eve Salad (Ensalada de Nochebuena)
Traditionally made with beets, apples, oranges, jicama, roasted peanuts, pomegranate seeds, and served as an appetizer or side dish.
Servings: 6 small servings
Calories: 206kcal
Ingredients
- 1 medium beet
- 1 large red apple
- 1 cup chopped Jicama
- 1 large orange
- ½ cup roasted peanuts unsalted
- 1 large pomegranate just the arils or seeds
- 1 large head romaine lettuce
- ¼ cup parsley finely chopped
Dressing Ingredients
- ⅓ cup fresh orange juice
- 2.5 Tablespoons lime juice
- 1.5-2 Tablespoons agave
- ¼ teaspoon Salt and pepper adjust to taste
Instructions
- Thoroughly rinse the beet then place in a deep pot and cover with plenty of water. Boil for 25 minutes or until you can insert a knife easily.
- Drain and allow to cool until you can handle it (you can put it in ice water). Use a paper towel or with your hands remove the skin, Cut in halve then slice into thin wedges.
- Make the dressing by combining all of the dressing ingredients in a small bowl. Set aside.
- Peel and chop the jicama into small cubes. Core the apple and slice into thin wedges, peel and slice or chop the orange. Remove the pomegranate arils and separate the lettuce leaves.
- You can serve on a shallow serving platter by layering the ingredients then drizzling the dressing over them. Or serve on individual plates or bowls. Watch the video for a visual guide.
- Alternatively you can chop all the ingredients and mix in a large glass bowl. In this case omit the lettuce.
Notes
This recipe will make from 4 to 6 servings, depending on the size served.
Nutrition
Serving: 6servings | Calories: 206kcal | Carbohydrates: 34g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 185mg | Potassium: 732mg | Fiber: 9g | Sugar: 22g | Vitamin A: 9432IU | Vitamin C: 46mg | Calcium: 79mg | Iron: 2mg
