Salad: Mexico – Morelos (Central Mexico) – Ensalada de Flor de Calabaza (Squash Blossom Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 32 min

Ingredients

- 12–16 fresh squash blossoms (about 6–8 oz / 170–225 g), pistils removed and petals gently opened
- 6 cups (about 180 g) mixed baby lettuce or torn romaine
- 1 large avocado, peeled and sliced (about 8 oz / 225 g)
- 1 cup (150 g) cherry tomatoes, halved
- 1/4 cup (40 g) thinly sliced red onion
- 3 oz (85 g) queso fresco, crumbled (optional)
- 2 tbsp (30 g) toasted pepitas (pumpkin seeds)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lime juice (about 1–2 limes)
- 1 tsp (5 ml) honey or agave nectar (optional)
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (4 g) chopped fresh cilantro
- 1 small jalapeño, seeded and finely minced (about 10–15 g) — optional, for a touch of heat

Instructions

Short Description:
A light, fresh Morelos salad showcasing locally grown squash blossoms tossed with tender lettuce, ripe avocado, a few bright vegetables, and a simple lime vinaigrette. Served chilled as a refreshing starter or side.

Regional Notes:
The Morelos version highlights fresh, raw flores de calabaza (squash blossoms) mixed directly into a leafy salad rather than cooked into quesadillas or soups as seen elsewhere. Its simplicity — few ingredients, ripe avocado, and a light citrus vinaigrette — emphasizes the delicate floral texture and flavor typical of central Mexico.

1. Prepare squash blossoms: rinse gently under cool water and pat dry. Remove the stem and carefully open each blossom; pinch out and discard the pistil/stamen. Set aside whole or tear larger blossoms into 2–3 pieces.
2. Toast pepitas: heat a small dry skillet over medium heat and toast pepitas, stirring, until fragrant and lightly browned, about 2–3 minutes. Transfer to a bowl to cool.
3. Make the dressing: whisk together olive oil, lime juice, honey (if using), minced jalapeño (if using), salt, pepper, and chopped cilantro in a small bowl until emulsified.
4. Assemble base: in a large salad bowl, combine the torn lettuce, halved cherry tomatoes, and sliced red onion. Add about half of the dressing and toss gently to coat.
5. Add blossoms and avocado: fold in the prepared squash blossoms and sliced avocado gently, taking care not to mash the avocado or bruise the petals.
6. Finish and serve: transfer salad to a serving platter or individual plates, drizzle remaining dressing over the top, sprinkle with crumbled queso fresco (if using) and toasted pepitas. Serve immediately so the blossoms and avocado stay fresh.