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Mexican Chopped Salad with Orange Crema

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.”

Mexican Chopped Salad with Orange Crema




James Carrier
 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
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.

Nutrition Facts

Amount Per Serving
Calories 182Calories from Fat 49
% Daily Value *
Total Fat 10g16%

Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 74mg4%
Total Carbohydrate 21g8%

Dietary Fiber 5.5g22%
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.