Mexican Chopped Salad with Orange Crema |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
12 ounces jicama |
12 ounces english cucumber |
1 pound cantaloupe |
1 pound watermelon |
1 pound honeydew |
4 ounces radishes, rinsed |
2 cups finely shredded red or green cabbage |
1 cup seedless red grapes |
1 firm-ripe avocado (8 to 10 oz.) |
2 tablespoons lemon or lime juice |
3/4 cup roasted salted peanuts |
orange crema |
Directions:
1. Cut off and discard peel from jicama; rinse jicama. Rinse cucumber; trim and discard ends. Rinse cantaloupe, watermelon, and honeydew; cut off peels and scoop out seeds. Cut jicama, cucumber, and melons into 1/2-inch cubes. Trim and discard tops and roots from radishes; rinse radishes and thinly slice. Attractively arrange trimmed produce on a large platter along with cabbage and grapes.
2. Just before serving, pit and peel avocado. Cut into 1/2-inch cubes and coat with lemon juice; add to platter. Sprinkle with peanuts or offer peanuts alongside. Serve with orange crema.
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