Recipe: Ensalada de Corpus Christi (with a Twist)

Up next on the menu! Found this online when I googled “fruit and veggie” salad. The cukes and zucchini are new to me, but I figured what the heck! When I made it, I found out that I didn’t like avocado, so I made a substitution. I also reduced the olive oil and added Truvia to taste.

ENSALADA DE CORPUS CHRISTI
(Corpus Christi Salad)

The feast of Corpus Christi falls on a Thursday between May 20th and June 20th. This beautiful, unusual salad is served during the fiesta with an assortment of fruits and vegetables that are then at their peak.

  • l  cup fresh corn kernels
  • l  medium-small zucchini, finely diced
  • l  small cucumber, finely diced
  • l  pear (I used Bartlett), peeled and finely diced
  • l  firm, sweet peach, peeled and finely diced (used frozen)
  • l  cup blueberries
  • Seeds of l pomegranate (1-2 cups)
  • 2  small avocados (preferably black-skinned Hass variety), peeled, finely diced Substituted 1 package of fresh mango, chopped
  • l/4  cup Splash of olive oil
  • Juice of 3 limes
  • l teaspoon salt, or Truvia sweetner (you could use sugar or other sweetner) to taste

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.

Serves 6 – 8.

 

One Comment
  1. Okay, so this is Ensalada de Corpus Christi MP-style. I tried a piece of the avocado while slicing it, and it is NOT my thing. So I subbed some fresh mango. I added the lime juice, but instead of using so much olive oil, I only used a splash, then added Truvia to taste. It would probably disgust someone who likes authentic Ensalada, but Beth and I really like it. So, I have a great new salad that combines some veggies with fruit – it will make a great side dish or snack.

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