Ensalada de Noche Buena

Ensalada de Noche Buena Recipe - Mexican Salad with Pineapple, Oranges, Bananas, and More

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

Ensalada de Noche Buena, also known as Christmas Eve Salad, is a traditional Mexican dish that is typically served during the holiday season. This colorful and festive salad is made with a variety of fruits and vegetables, making it a refreshing and light dish that is perfect for celebrating the holidays.

History

Ensalada de Noche Buena has its origins in Mexico and is a dish that is typically served during the Christmas season. The salad is a combination of fruits and vegetables that are in season during the winter months, making it a popular choice for holiday gatherings and celebrations.

Ingredients

1 fresh pineapple or 1 x 20 oz (567 g) can pineapple chunks
2 large oranges
2 medium bananas
1 large apple
3 medium beets, cooked, peeled, and sliced or 1 x 16 oz (454 g) can sliced beets, drained
1 jícama, peeled and sliced (optional)
1 stick sugar cane, peeled and chopped (optional)
lettuce
0.5 cup peanuts
pomegranate seeds
mayonnaise or salad dressing
milk

How to prepare

Remove the crown of a fresh pineapple.
Peel the pineapple and remove the eyes. Quarter it and remove the core.
Cut the pineapple into chunks (or drain canned pineapple). Peel the oranges and section them over a bowl to catch the juice.
Peel and slice the bananas.
Core and slice the apple.
Toss the apple and banana with the orange sections and orange juice.
Drain the fruits and arrange them with the pineapple chunks, sliced beets, jícama, and sugar cane on a large lettuce-lined platter.
Sprinkle with peanuts and pomegranate seeds.
Thin the mayonnaise or salad dressing with a little milk to make a drizzling consistency.
Serve with the salad.

Variations

Add grilled chicken or shrimp for added protein.
Substitute different fruits and vegetables based on what is in season.
Use a different type of nuts or seeds for added crunch.

Cooking Tips & Tricks

Make sure to use fresh and ripe fruits for the best flavor.

- You can customize the salad by adding or omitting ingredients based on your preferences.

- To save time, you can prepare the fruits and vegetables ahead of time and assemble the salad just before serving.

Serving Suggestions

Ensalada de Noche Buena can be served as a side dish or as a light meal on its own. It pairs well with grilled meats or seafood dishes.

Cooking Techniques

Use a sharp knife to cut the fruits and vegetables into uniform pieces.

- Toss the fruits in citrus juice to prevent browning.

- Arrange the salad on a platter for a beautiful presentation.

Ingredient Substitutions

Use honey or agave nectar as a sweetener instead of sugar cane.

- Substitute almonds or cashews for peanuts.

- Use a vinaigrette dressing instead of mayonnaise-based dressing.

Make Ahead Tips

You can prepare the fruits and vegetables ahead of time and store them in the refrigerator until ready to assemble the salad. The dressing can also be made in advance and stored separately.

Presentation Ideas

Arrange the fruits and vegetables in a decorative pattern on a platter for a festive presentation. Garnish with fresh herbs or edible flowers for an extra touch.

Pairing Recommendations

Ensalada de Noche Buena pairs well with grilled meats, seafood dishes, or tamales. Serve with a side of Mexican rice and beans for a complete meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Do not freeze as the fruits and vegetables may become mushy. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

The calorie content of Ensalada de Noche Buena will vary depending on the portion size and ingredients used. On average, a serving of this salad may contain around 200-300 calories.

Carbohydrates

The carbohydrates in Ensalada de Noche Buena come from the fruits and vegetables used in the salad. The fruits provide natural sugars and fiber, while the vegetables add additional nutrients and fiber to the dish.

Fats

The fats in this salad come from the peanuts and any salad dressing used. Peanuts are a good source of healthy fats, while the salad dressing may contain added fats depending on the type used.

Proteins

The protein in this salad comes from the peanuts and any other protein sources that may be added, such as chicken or shrimp. Peanuts are a good plant-based source of protein, making this salad a well-rounded dish.

Vitamins and minerals

Ensalada de Noche Buena is rich in vitamins and minerals, thanks to the variety of fruits and vegetables used in the salad. Oranges provide vitamin C, while beets offer folate and potassium. Pomegranate seeds are also a good source of antioxidants.

Alergens

This salad may contain allergens such as peanuts and any other nuts used in the recipe. If you have allergies, be sure to check the ingredients and make any necessary substitutions.

Summary

Ensalada de Noche Buena is a nutritious and flavorful salad that is rich in vitamins, minerals, and antioxidants. It is a light and refreshing dish that is perfect for holiday celebrations.

Summary

Ensalada de Noche Buena is a colorful and festive salad that is perfect for holiday celebrations. This refreshing dish is made with a variety of fruits and vegetables, making it a nutritious and delicious addition to any meal. Enjoy this traditional Mexican dish with family and friends during the holiday season!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Ensalada de Noche Buena. It was a chilly winter evening, and I was visiting my dear friend Maria in Mexico City. We had been friends for many years, and she was known for her delicious holiday dishes. As we sat in her cozy kitchen, sipping on hot chocolate, she began to tell me about this special salad that her grandmother used to make for Christmas Eve, hence the name "Noche Buena."

Maria explained that this salad was a traditional Mexican dish that was typically served during the holiday season. It was a colorful and festive dish, made with a combination of fruits and vegetables that were in season during the winter months. She told me that her grandmother used to spend hours in the kitchen, carefully preparing each ingredient and mixing them together to create a dish that was not only delicious but also beautiful to look at.

As Maria shared the recipe with me, I could see the passion and love that she had for this dish. She explained that the key to making a good Ensalada de Noche Buena was to use the freshest ingredients possible and to take your time in preparing each component. As she spoke, I could almost taste the flavors of the salad in my mouth, and I knew that I had to learn how to make it for myself.

After spending the evening with Maria, I returned home with a newfound sense of excitement and inspiration. I couldn't wait to try my hand at making Ensalada de Noche Buena. I gathered all the ingredients that Maria had told me about and set to work in my own kitchen. I carefully chopped the fruits and vegetables, taking care to make each piece uniform in size. I mixed them together with a dressing made from lime juice, honey, and a touch of chili powder. The flavors mingled together beautifully, creating a dish that was both sweet and spicy, refreshing and satisfying.

As I took my first bite of the salad, I felt a wave of nostalgia wash over me. I could almost hear the laughter and chatter of Maria's family as they gathered around the table to enjoy this special dish. I knew that I had succeeded in capturing the essence of Ensalada de Noche Buena, and I felt a sense of pride in being able to recreate a dish that held so much meaning for my dear friend.

From that moment on, Ensalada de Noche Buena became a staple in my holiday menu. I would make it every year for Christmas Eve, serving it alongside traditional Mexican dishes like tamales and pozole. My family and friends would always rave about how delicious the salad was, and I would smile, knowing that I had learned the recipe from a dear friend who had passed it down through generations.

Over the years, I have continued to make Ensalada de Noche Buena, adding my own twist to the recipe here and there. Sometimes I would add a sprinkle of pomegranate seeds for extra color and crunch, or a handful of toasted pumpkin seeds for a nutty flavor. Each time I made the salad, I would think of Maria and the special bond that we shared over a love of cooking and tradition.

As I sit here now, reflecting on the memories of that chilly winter evening in Mexico City, I am filled with gratitude for the gift that Maria gave me - the gift of a recipe that has brought joy and connection to my family and friends. Ensalada de Noche Buena will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And for that, I am forever grateful.