Mexican Christmas Salad with a Hot Twist

Mexican Christmas Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This unusual salad teams avocado, charred Romaine, citrus, pine nuts and more, to make a fantastic appetizer for Christmas day or any other time you are out to impress with an amazing appetizer!


  • 2 tablespoons lemon juice
  • 7 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 seeded, minced jalapeño chili
  • 2 teaspoons chopped fresh rosemary
  • 2 pink grapefruits
  • 4 navel oranges
  • 3 peeled, sliced avocados
  • 1 thinly sliced small red onion
  • ¼ cup (35g) toasted pine nuts
  • 4 Romaine lettuce hearts
  • Extra-virgin olive oil, as needed
  • 3 oz (100g) crumbled goat cheese or parmesan flakes


  1. Mix the mustard and lemon juice, then whisk in the oil gradually.
  2. Stir in the rosemary and chili, and season with salt and black pepper.
  3. Remove the zest and pith from the grapefruit and orange, then slice the orange into rounds.
  4. Cut the grapefruit lengthwise in half then slice it crosswise into rounds.
  5. Coat the romaine hearts with extra-virgin olive oil and scatter the cheese over them.
  6. Use a blowtorch to char the romaine in places and melt the cheese.
  7. If you don’t have a blowtorch just leave this step out.
  8. Put a romaine heart on each of 4 plates, then divide the orange and grapefruit slices between the plates.
  9. Add the avocado and nuts, followed by the onions.
  10. Drizzle the dressing on top and serve right away.


Make any changes to this you want and if you don’t have a blowtorch, don’t worry! Just make the salad without it (or char the romaine under the broiler) and it will be yummy.