Ensalada Navideña (Mexican apple salad)

Creamy and tangy Ensalada Navideña (Mexican apple salad) made with apples, pineapple, raisins, and pecans. The perfect sweet and fresh side dish for Christmas dinner!

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Every Mexican Christmas table has a bowl of Ensalada Navideña, at least it always did at my house.

This creamy apple salad is sweet, tangy, and just the right amount of chunky, the perfect side dish to Mexican turkey, pierna, or bacalao.

My mom would always make a big bowl on the morning of Christmas Eve and tuck it into the fridge, so by dinnertime the flavors had blended into that creamy, pineapple-y perfection we all loved.

Ingredients

• Apples: Any kind works, but Granny Smith are my favorite for their crisp, tart bite.
• Pineapple: Canned with a bit of juice or fresh if you have it.
• Nuts: Pecans are classic, but toasted almonds or mixed nuts work too.
• Raisins: No need to soak, they’ll plump up with the cream and pineapple juice.
• Cream: Mexican crema if you can find it, or regular whole cream.
• Yogurt: Skip if using crema, I just add it for a little tang.

How To Make Ensalada Navideña

You can peel the apples or leave the skin on for a little extra color, totally up to you. Cut them into bite-size chunks and toss them into a big bowl.

Drain the pineapple (don’t throw away the juice!) and chop it into small pieces, then add it to the apples.

Now for the fun part: pour in the cream and yogurt, toss in the raisins and roughly chopped pecans.

Then, drizzle that sweet pineapple juice right over everything.

Sprinkle in a pinch of salt and gently mix for about a minute, until all the fruit is coated and creamy. Taste and see if it needs a little more salt.

Cover with plastic wrap and pop it in the fridge for at least 15 minutes.

This little rest lets all the flavors mingle and makes the salad taste even better when you serve it.

You can make ensalada navideña up to 3 days ahead and keep it in the fridge.

It actually tastes even better the next day! If you want the nuts to stay crunchy, just stir them in right before serving.

Leftovers? Just pop them into an airtight container and keep them chilled for up to 3 days.

I wouldn’t freeze it though, the apples get soft and mushy after thawing.

Tips For The Best Mexican Apple Salad

• Make a super easy and quick “crema” by mixing regular cream with a tablespoon of lime juice and a pinch of salt. Stir well and let it rest for about 20 minutes. It will thicken slightly and have that tangy flavor that’s perfect for this Mexican apple salad.
• My mom would sometimes add a small pack of cream cheese to the mix, and oh my, it makes the salad so creamy and rich.
• If you’re making a big bowl of this apple salad, here’s a little trick: as you chop the apples, put them in a bowl of cold water with a splash of lemon juice. This keeps them from turning brown and looking sad by the time you mix everything together.
• If you love crunchy nuts (and who doesn’t?), wait until just before serving to mix them in. That way, they stay perfectly toasty and crisp in every bite.
• Every family has their own version of this Mexican Christmas salad, some add carrots, others cream cheese, and even condensed milk. Mine is a little lighter and not too sweet, so it stays a side dish and doesn’t turn into dessert.

Serving Ensalada Navideña

This is one of those side dishes that goes with just about everything we make for Christmas. It’s fresh, creamy, and just the right touch of sweetness next to all the rich, savory holiday favorites.

Try serving it with this Yucatan-style Turkey Pibil, with a big pot of tamales, or with lomo mechado if you like to mix things up.

No matter what’s on your holiday table, this Mexican apple salad brings a little brightness and makes the meal feel even more special.

More Mexican Christmas Recipes

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