Mexican Chopped Salad with Orange Crema
James Carrier

This Mexican-inspired version of the Cobb salad is served with a refreshing orange crema dressing. Serve it with your favorite tortilla chips.

This recipe, and others like it, can be found in the article “Easy Mexican Dinners.”

How to Make It

Step 1
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.

Step 2
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.

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

Directions

Step 1
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.

Step 2
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.

Mexican Chopped Salad with Orange Crema

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