Salad: Mexico – Oaxaca – Ensalada de Flor de Calabaza

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 5 min

Total 40 min

Ingredients

- 12 squash blossoms, approx. 6 oz (170 g)
- 4 cups (120 g) mixed baby greens
- 1 cup (5 oz / 140 g) grilled corn kernels (from about 1 ear)
- 1 small red onion, thinly sliced, about 3 oz (85 g)
- 1 serrano chile, thinly sliced (optional), about 0.3 oz (9 g)
- 1/4 cup (15 g) cilantro leaves, loosely packed
- 6 hoja santa leaves, thinly sliced, about 0.2 oz (5 g) (or substitute more cilantro if unavailable)
- 4 oz (115 g) queso fresco, crumbled
- 1/4 cup (30 g) toasted pepitas (pumpkin seeds)
- 2 tbsp (30 ml) extra-virgin olive oil (for dressing)
- 1 tbsp (15 ml) neutral oil (for sautéing blossoms and searing corn, optional)
- 2 tbsp (30 ml) freshly squeezed lime juice
- 1 tsp (5 ml) agave syrup or honey
- 1 small garlic clove, minced (approx. 3 g)
- 1/2 tsp (2.5 ml) fine sea salt, plus more to taste
- 1/4 tsp (1 g) dried Mexican oregano (or 1 tsp fresh, chopped)
- 1/4 tsp (1 g) freshly ground black pepper

Instructions

Short Description:
A light Oaxacan salad showcasing tender squash blossoms tossed with grilled corn, local herbs, toasted pepitas, and crumbled queso fresco in a bright lime vinaigrette. Simple warming of the blossoms keeps their shape and delicate flavor while the pepitas and cheese add regional texture and richness.

Regional Notes:
This Oaxaca variation emphasizes locally grown flor de calabaza (squash blossoms), grilled fresh corn, hoja santa and cilantro, and crumbled queso fresco — ingredients common to Oaxacan markets and kitchens. Unlike generic squash-blossom preparations that may be fried or stuffed, this salad highlights the blossoms raw-wilted or very lightly sautéed and paired with pepitas and citrus for a fresh, vegetable-forward course.

1. Clean the squash blossoms: open each blossom gently, remove the pistil/stamen, check for insects, and give a quick rinse. Pat very dry and set aside.
2. Char the corn: heat a cast-iron skillet or grill over medium-high heat. Brush the ear lightly with neutral oil and turn until charred on all sides, 6–8 minutes. Let cool, then cut kernels off the cob; set kernels aside.
3. Toast the pepitas: in a dry skillet over medium heat, toast pepitas, stirring, until they begin to pop and smell nutty, about 2–3 minutes. Transfer to a bowl to cool.
4. Make the dressing: whisk together extra-virgin olive oil, lime juice, agave, minced garlic, oregano, 1/2 tsp salt, and black pepper until emulsified. Taste and adjust salt or lime as needed.
5. Lightly wilt the blossoms: heat 1 tbsp neutral oil in a large skillet over medium heat. Add blossoms in a single layer and sauté very briefly — about 30–45 seconds per side — until just softened but still holding shape. Work in batches if needed. Remove from heat and let cool slightly.
6. Assemble the salad: in a large bowl, combine mixed baby greens, grilled corn kernels, thinly sliced red onion, sliced serrano (if using), cilantro leaves, and hoja santa. Pour the dressing over and toss gently to coat.
7. Finish and serve: fold in the wilted squash blossoms gently so they do not tear. Sprinkle toasted pepitas and crumbled queso fresco over the top. Adjust seasoning with additional salt and lime if desired and serve immediately.