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!
Prep Time 25 mins
Servings 10


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.