Monday, June 1, 2009

Mexican Chop Salad

Mexican Chopped Salad with Orange Crema

12 ounces jicama
12 ounces English cucumber
1 pound cantaloupe
1 pound watermelon
1 pound honeydew
4 ounces radishes, rinsed
2 cups each finely shredded red and 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

Cut all fruit and veggie in small bite sized pieces and arrange on platter, drizzle jicima and avocado with lime juice. This recipe calls for honeydew melon and peanuts, I omit because honeydew is not my favorite and I like the freshness of all crunchy veggie. However I leave them as part of the recipe and you can adapt to your own personal taste.

For the Orange crema

1/4 cup plain non-fat yogurt
1/2 cup thawed frozen orange juice concentrate
1/2 cup Mexican crema or sour cream
1/4 cup fresh lime juice
2 teaspoons grated lime peel or the zest of as many limes as it takes you to get ¼ cup of juice

Mix orange juice and yogurt until smooth, add the crema, lime juice and lime zest. mix until smooth and chill. Serve with chopped fruit and veggies.

This salad is fantastically refreshing and oh so delicious! Enjoy:)

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