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James Carrier Photo by: James Carrier

Mexican Chopped Salad with Orange Crema

Sunset JUNE 2003

  • Yield: Makes 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 49%
  • Protein: 5.7g
  • Fat: 10g
  • Saturated fat: 1.7g
  • Carbohydrate: 21g
  • Fiber: 5.5g
  • Sodium: 74mg
  • Cholesterol: 0.0mg

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Mexican Chopped Salad with Orange Crema recipe