Salad: Mexico – Tabasco – Ensalada de Chaya (Chaya Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 35 min

Ingredients

- 6 cups (180 g) fresh chaya leaves, stems removed, coarsely chopped
- 2 medium (10 oz / 280 g) ripe tomatoes, seeded and diced
- 1 small (4 oz / 115 g) red onion, thinly sliced
- 1 ripe avocado, optional, diced (6 oz / 170 g)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 small serrano chile, thinly sliced, optional (about 10 g)
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, or to taste
- 1/2 tsp (2 g) cane sugar or piloncillo, optional (to balance acidity)

Instructions

Short Description:
A bright coastal Tabasco salad of tender fresh chaya leaves tossed with ripe tomatoes, crisp onion, cilantro, and a light lime-olive oil dressing. Served chilled or at room temperature as a refreshing accompaniment or starter.

Regional Notes:
This Tabasco version uses fresh chaya leaves (young, tender leaves typical to the region) rather than the cooked chaya used in some other areas; the salad focuses on simple, local ingredients—tomato, onion and a light lime dressing—allowing the chaya's mild spinach-like flavor to stand out.

1. Wash the chaya leaves thoroughly under cold running water. Strip and discard thick stems, then coarsely chop the leaves.
2. Place chopped chaya in a large bowl. Sprinkle with 1/4 tsp (1.5 g) salt and 1 tbsp (15 ml) of the lime juice; toss and let sit 8–10 minutes to tenderize and mellow the leaves.
3. Meanwhile, prepare the tomatoes, onion, cilantro, serrano (if using), and avocado (if using). If tomatoes are very juicy, gently press seeds out before dicing.
4. In a small bowl whisk together the remaining 2 tbsp (30 ml) lime juice, 2 tbsp (30 ml) olive oil, remaining 1/4 tsp (1.5 g) salt, black pepper, and sugar (if using) until emulsified.
5. Add the diced tomatoes, sliced onion, cilantro, and serrano to the bowl with the chaya. Pour the dressing over the salad and toss gently to combine. Fold in avocado last, if using, to avoid mashing.
6. Taste and adjust seasoning with more salt, lime juice, or pepper as desired. Let the salad rest 10–15 minutes for flavors to meld, or chill briefly before serving.
7. Serve as a chilled or room-temperature salad alongside grilled fish, tamales, or as a light starter.