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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 12–16 squash blossoms (about 4 oz / 115 g), stems trimmed and pistils removed
- 6 cups (150 g) mixed salad greens (lettuce, baby spinach, escarole)
- 1 medium avocado, sliced (about 7 oz / 200 g)
- 3 radishes, thinly sliced (about 3 oz / 85 g)
- 1/4 small red onion, thinly sliced (about 1 oz / 30 g)
- 4 oz (115 g) queso fresco, crumbled
- 1/4 cup (35 g) pepitas (toasted pumpkin seeds)
- 3 tbsp (45 ml) extra-virgin olive oil (for vinaigrette)
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 ml) honey
- 1 small garlic clove, minced
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil (for sautéeing blossoms)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

Short Description:
A light, fresh salad that highlights tender squash blossoms tossed with mixed greens, radish, avocado, toasted pepitas and crumbled queso fresco, finished with a bright lime–honey vinaigrette. The blossoms are briefly wilted to preserve their delicate flavor and texture.

Regional Notes:
This Tlaxcala variation emphasizes the use of fresh local flor de calabaza (squash blossoms), a staple of central Mexican markets, paired simply with regional ingredients like pepitas and queso fresco. Unlike heavier preparations found elsewhere, the Tlaxcalan version keeps the dressing light to showcase the blossoms and fresh produce.

1. Clean the squash blossoms by gently opening each blossom, removing the stamen/pistil, and rinsing briefly under cold water. Pat dry carefully with paper towels and set aside.
2. Toast the pepitas in a small dry skillet over medium heat, stirring often, until they begin to pop and are fragrant, 2–3 minutes. Remove to a bowl to cool.
3. Whisk together 3 tbsp (45 ml) extra-virgin olive oil, 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) white wine vinegar, 1 tsp (5 ml) honey, 1 small minced garlic clove, 1/2 tsp (3 g) salt and 1/4 tsp (1 g) black pepper in a small bowl or jar. Taste and adjust seasoning; set vinaigrette aside.
4. Heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Working in a single layer if necessary, sauté the cleaned squash blossoms briefly—about 30–45 seconds per side—just until they wilt slightly but remain tender. Remove from heat and let cool slightly.
5. In a large bowl, combine the mixed greens, sliced radishes, sliced avocado, and thinly sliced red onion. Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat, taking care not to mash the avocado.
6. Transfer the dressed greens to a serving platter or individual plates. Scatter crumbled queso fresco and toasted pepitas over the top.
7. Arrange the wilted squash blossoms on the salad, drizzle with the remaining vinaigrette if desired, and garnish with chopped cilantro. Serve immediately.