Salad: Mexico – Campeche, Yucatan Peninsula – Ensalada de Chaya

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 min

Additional 15 min

Total 35 min

Ingredients

- 6 cups (packed) fresh chaya leaves, approx. 6 oz (170 g) stems removed, washed
- 2 medium tomatoes, seeded and diced, about 10 oz (280 g)
- 1 small red onion, thinly sliced, about 6 oz (170 g)
- 1/2 cup (packed) cilantro leaves, chopped, about 15 g
- 1 small habanero, seeded and minced (optional for heat) or 1 jalapeno, minced
- 1/4 cup (30 g) thinly sliced radishes
- 1 ripe avocado, diced, about 6 oz (170 g)
- 3 tbsp (45 ml) sour orange juice (naranja agria) or substitute: 2 tbsp (30 ml) orange juice + 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (20 g) toasted pumpkin seeds (pepitas) or toasted white sesame seeds (optional)
- Ice water for shocking blanched leaves

Instructions

Short Description:
A fresh Campeche salad of blanched chaya leaves tossed with ripe tomatoes, onion, cilantro, and a bright citrus dressing made with sour orange (naranja agria). Creamy avocado and crunchy radish or pepitas balance the vibrant, slightly smoky herb flavor.

Regional Notes:
This Yucatecan version uses chaya (a local leafy green) prepared by quick blanching to remove its mild raw toxins, and it features the regional preference for citrus-forward dressing—traditionally naranja agria (sour orange). Compared with other Mexican greens salads, the chaya texture and the sour-orange dressing mark it as a Campeche/Yucatan specialty.

1. Prepare chaya: strip stems from the chaya leaves, rinse well. Bring a medium pot of salted water to a boil.
2. Blanch chaya: add leaves to boiling water and cook 1 to 2 minutes until pliable and deep green. Immediately transfer leaves to an ice water bath to stop cooking, then drain well.
3. Drain and chop: squeeze or press out excess water from the blanched leaves with your hands or in a towel, then chop the leaves coarsely and place in a large bowl.
4. Make dressing: whisk together sour orange juice (or orange + lime), olive oil, salt, and black pepper in a small bowl until emulsified.
5. Combine salad: add diced tomatoes, sliced onion, cilantro, minced habanero (if using), and sliced radishes to the chopped chaya. Toss gently to combine.
6. Dress and finish: pour the dressing over the salad and toss until evenly coated. Fold in diced avocado carefully so it keeps its shape.
7. Rest and serve: let the salad sit 10–15 minutes at room temperature for flavors to meld (or chill briefly), then sprinkle with toasted pumpkin seeds and adjust seasoning before serving. Serve as a bright salad course alongside grilled fish or pork typical of Campeche.