Salad: Mexico – San Luis Potosi, Bajio Mexico – Ensalada de Xoconostle

Serving Size: 4

Approximate Time

Prep 25 min

Cook 0 min

Additional 15 min

Total 40 min

Ingredients

- 3 medium xoconostles (about 1 lb / 450 g total), peeled, membranes removed, pulp cut into 1/2-inch (1 cm) pieces
- 10 oz (285 g) jicama, peeled and julienned
- 2 medium oranges, segmented (supreme), about 1 cup (240 g) citrus segments
- 1 small cucumber (about 6 oz / 170 g), seeded and diced
- 1/4 small red onion (about 1 oz / 30 g), very thinly sliced
- 1/4 cup (15 g) fresh cilantro leaves, chopped
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) orange juice (from segment trimming), optional
- 1 tbsp (15 ml) light olive oil or neutral oil (optional)
- 1/2 tsp (1 g) chile piquin powder or mild chile powder (plus extra for garnish)
- 1/2 tsp (2.5 ml) fine sea salt, or to taste
- 1/8 tsp (0.5 g) freshly ground black pepper (optional)
- 2 tbsp (15 g) toasted pepitas (pumpkin seeds) for garnish, optional

Instructions

Short Description:
Bright, refreshing salad from San Luis Potosi featuring tart xoconostle (sour prickly pear) paired with crisp jicama and sweet orange segments, dressed simply with lime and chile powder. Crisp textures and tangy heat make it a classic Bajio accompaniment.

Regional Notes:
This Bajio variation highlights xoconostle's distinctive tartness rather than sweeter prickly pear varieties common elsewhere in Mexico. The combination of jicama and orange is typical in San Luis Potosi, and the dressing is intentionally simple—fresh lime and chile powder—to let the xoconostle flavor stand out.

1. Prepare the xoconostle: cut off ends, peel the thick skin, halve and scoop out seeds and white membranes; chop the bright pulp into 1/2-inch (1 cm) pieces and place in a bowl. Rinse briefly if you prefer to reduce excess slime, then drain.
2. Segment the oranges (supreme): hold an orange over a bowl and cut away peel and pith, then cut between membranes to release segments; reserve any juice that collects for the dressing. Julienne the jicama, seed and dice the cucumber, and thinly slice the red onion. Chop the cilantro.
3. Make the dressing: whisk together lime juice, reserved orange juice (if using), oil (if using), chile powder, sea salt, and black pepper until combined.
4. Combine the salad: in a large mixing bowl gently toss xoconostle, jicama, orange segments, cucumber, red onion, and cilantro. Pour the dressing over the salad and toss gently to coat, being careful not to mash the orange segments.
5. Adjust and chill: taste and adjust salt or chile powder as needed. Let the salad rest in the refrigerator 10–15 minutes to meld flavors, or serve immediately if preferred.
6. Serve: transfer to a serving bowl or individual plates, sprinkle with toasted pepitas and an extra pinch of chile powder to taste. Serve chilled or at cool room temperature as a salad or side.