Description
Ensalada Navidena in medium-sized beets, cooked and diced.
Ingredients
Scale
- 2–3 medium sized beets, cooked and diced
- ⅓ fresh pineapple, cubed
- 1 large red apple, peeled and diced
- 1 large orange, cut into triangular pieces
- 1–2 bananas, cut into ~1/4 inch slices
- 1 heaping handful of kale, roughly chopped
- 1 medium sized jicama, thinly sliced (optional)
- 1 plantain, cut into ¼ inch slices (optional)
- ¼ cup peanuts
- ¼ cup pomegranate seeds (for garnish)
Dressing
- 3 tablespoons of orange juice
- 2 tablespoons vinegar (preferably red wine or pomegranate)
- ⅓ cup olive oil
- 1 handful of mint, finely chopped
Instructions
- Whisk together your orange juice, vinegar, olive oil, and mint into a small mixing bowl. Once it’s all well-mixed, pour your ensalada nochebuena dressing into your larger, final serving bowl
- Into the larger bowl, add your beets, pineapple, orange, apple, and banana. Toss everything around in the vinaigrette
- Next, add in your kale and peanuts, and toss again
- Garnish with pomegranate seeds and lime, and enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Mexican
Keywords: mexican salad, vegetable salad, holiday salad
