Chicharron Salad “Ensalada de Chicharrón Placero”
This homemade dish is a well-known favorite in Mexico. It is savory, tangy, and crunchy all at the same time! Every household puts its unique spin on it, and today, I'll share my version infused with the flavors and ingredients inspired by Central Mexico.
Ingredients
- 220 g crispy chicharrón, broken into bite-sized pieces or 5 cups of chicharron chips
- 1 cup diced fresh tomatoes
- 2 avocados cubed
- ½ cup thinly sliced red onions
- ¼ cup chopped fresh cilantro
- 1-2 jalapeños, finely diced (adjust to taste)
- 2 tbsp extra virgin olive oil
- 2 limes juiced
- salt and pepper
Instructions
Dressing
- In a small bowl, whisk together the extra virgin olive oil and lime juice. This zesty dressing will infuse a refreshing citrusy note into our salad.
Salad
- In a large mixing bowl, combine the chicharrón pieces with the diced tomatoes, avocados, sliced red onions, chopped cilantro, and jalapeños. Drizzle the lime and olive oil dressing over the mixture and toss gently to coat all ingredients evenly.
- Add salt and pepper to taste, ensuring a harmonious balance that enhances the natural flavors of each element.
Notes
Serving Suggestions:
- Enjoy the Chicharrón Salad as a standalone appetizer or side dish.
- Serve it alongside tacos, tostadas, or even as a topping for nachos for an added layer of crunch and flavor.