Salad: Mexico – Yucatan Peninsula, Quintana Roo – Ensalada de Chaya (Chaya Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 30 min

Total 45 min

Ingredients

- 4 cups (packed) fresh chaya leaves, stems removed, approx. 100 g (3.5 oz)
- 2 medium tomatoes, seeded and chopped, about 1 1/2 cups (240 g)
- 1 small red onion, thinly sliced, about 1/2 cup (75 g)
- 3 tbsp (45 ml) sour orange juice (naranja agria) or 2 tbsp (30 ml) orange juice + 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 small habanero pepper, seeded and minced (optional) or 1 small serrano, minced
- 2 tbsp (8 g) fresh cilantro, chopped
- 1/4 cup (60 g) queso fresco, crumbled (optional)
- 2 hard-boiled eggs, peeled and chopped, approx. 3.5 oz (100 g) (optional garnish)

Instructions

Short Description:
A bright Yucatecan salad of blanched chaya leaves tossed with ripe tomatoes, red onion, citrus dressing, and fresh cilantro, often finished with crumbled queso fresco and a touch of habanero for heat.

Regional Notes:
This Quintana Roo/Yucatan version uses chaya (a native leafy green) that is always boiled briefly before use to remove natural toxins, then combined with tomatoes, raw onions and a citrus dressing—traditionally sour orange (naranja agria)—which distinguishes it from other leafy salads in Mexico. Habanero and queso fresco are local touches frequently added in this region.

1. Bring a medium pot of water to a rolling boil and add a pinch of salt. Add the chaya leaves and boil 6–8 minutes until tender and dark green. Do not eat raw chaya; boiling removes bitter/toxic compounds.
2. Drain the chaya and immediately rinse under cold running water or plunge into an ice bath to stop cooking. Squeeze out as much excess water as possible, then finely chop the leaves and set aside to cool.
3. In a large bowl combine the chopped, cooled chaya, chopped tomatoes, and sliced red onion.
4. In a small bowl or jar whisk together the sour orange juice (or orange + lime), olive oil, salt, and pepper until emulsified. Stir in the minced habanero if using (use gloves and add sparingly).
5. Pour the dressing over the chaya mixture, add the chopped cilantro, and toss gently to combine. Taste and adjust salt, pepper or citrus as needed.
6. Chill the salad 15–30 minutes to let flavors meld, or serve immediately at room temperature. Before serving, sprinkle with crumbled queso fresco and/or chopped hard-boiled egg if desired.