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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Additional 15 min

Total 30 min

Ingredients

- 6 oz (170 g) fresh chaya leaves, stems removed (about 4 packed cups)  
- Water for boiling
- 3 medium Roma tomatoes, chopped (about 10 oz / 280 g)
- 1 small red onion, thinly sliced (about 6 oz / 170 g)
- 1 small habanero chile, seeds removed and finely minced (optional)
- 1 ripe avocado, peeled and diced
- 1/4 cup (60 ml) freshly squeezed naranja agria (sour orange) juice (or 2 tbsp / 30 ml orange juice + 2 tbsp / 30 ml lime juice)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/4 tsp (1.5 g) sea salt, plus more to taste
- 1/8 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro
- 1/4 cup (30 g) queso fresco, crumbled (optional)
- Tortilla chips or warm corn tostadas, for serving (optional)

Instructions

Short Description:
A bright, herbaceous Yucatecan salad of blanched chaya leaves mixed with ripe tomatoes, red onion, citrus dressing, and cilantro, often finished with avocado and queso fresco. This fresh, slightly bitter-green salad showcases local ingredients and citrus-forward flavors typical of the peninsula.

Regional Notes:
This Yucatan version uses chaya (a local spinach-like green) that must be cooked before eating, and is dressed with sour citrus (naranja agria / sour orange) or a lime-orange substitution, reflecting the region's reliance on local citrus and simple, fresh preparations. It differs from generic green salads by the distinctive cooked chaya texture and the use of naranja agria or its substitute.

1. Prepare the chaya: bring a medium pot of salted water to a rolling boil. Add the chaya leaves and blanch 3–5 minutes until tender and bright green. Drain and immediately plunge into a bowl of ice water to stop cooking. Squeeze out excess water and finely chop the leaves; set aside.
2. Soften the onion (optional): place the sliced red onion in a small bowl and toss with 1 tablespoon (15 ml) of the citrus juice to mellow its bite; let sit 5 minutes, then drain any excess.
3. Make the dressing: whisk together the remaining citrus juice (about 3 tablespoons / 45 ml), olive oil, salt, and pepper in a small bowl until combined. If using the orange+lime substitution, use the full 1/4 cup (60 ml) mixture.
4. Combine salad ingredients: in a large bowl, gently toss the chopped chaya, chopped tomatoes, drained onion, minced habanero (if using), and chopped cilantro. Add the diced avocado last and fold gently to avoid mashing.
5. Dress and finish: pour the dressing over the salad and toss lightly to coat. Taste and adjust salt and pepper. Fold in crumbled queso fresco if using.
6. Rest and serve: let the salad sit 5–10 minutes at room temperature to let flavors meld, then serve on a platter or individual plates with tortilla chips or warm corn tostadas at the side.