Mexican Chopped Salad with Orange Crema

Recipe from

Sunset

Nutritional Information

Calories 182
Caloriesfromfat 49 %
Protein 5.7 g
Fat 10 g
Satfat 1.7 g
Carbohydrate 21 g
Fiber 5.5 g
Sodium 74 mg
Cholesterol 0.0 mg

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

Preparation

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.

Note:

June 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note