This delightful Mexican fruit and vegetable salad salad is served on Corpus Christi in Mexico, but right now is the perfect time to make this unusual salad. Everything is in season except for perhaps the pomegranates. They will be along soon. Use frozen if you have to in the meantime. In any case, you can use whatever fruit you have on hand provided that there is a balance of sweet and tart, crunchy and luscious.
This is the way that it was made at the tasting in Casa Dona Urraca in Queretaro. Beautiful but difficult to assemble at home.
Avocado, Pomegranate and Vegetable Salad (Ensalada de Corpus Christi)
The feast of Corpus Christi falls on a Thursday between May 20th and June 20th. In the city of Puebla I encountered a beautiful, unusual salad served during the fiesta with an assortment of fruits and vegetables that are then at their peak. Vendors were selling it in the streets, in little paper cones. Everything ripens at a different time here, but you may be able to come close to the original in late summer.
Ingredients
- 1 cup fresh corn kernels
- 1 medium-small zucchini finely diced
- 1 small cucumber finely diced
- 1 pear preferably Comice, peeled and finely diced
- 1 firm, sweet peach peeled and finely diced
- 1 cup blueberries
- Seeds of 1 pomegranate
- 2 small avocados preferably black-skinned Hass variety, peeled and finely diced
- ¼ cup olive oil
- Juice of 3 limes
- 1 teaspoon salt or to taste
Instructions
- Combine all the diced fruits and vegetables in large salad bowl. In small bowl, whisk together olive oil and lime juice with salt to taste. Pour dressing over salad ingredients and toss thoroughly. Serve at once.
Nutrition
Calories: 302kcalCarbohydrates: 33gProtein: 4gFat: 20gSaturated Fat: 3gTrans Fat: 1gSodium: 402mgPotassium: 768mgFiber: 9gSugar: 18gVitamin A: 353IUVitamin C: 28mgCalcium: 33mgIron: 1mg
