Makes: 8 servings
Prep Time: 15 minutes
Total Time: 18 minutes
For the Dressing:
1/2 cup mayonnaise
1/2 cup frozen orange juice concentrate, thawed
1/2 cup Mexican crema or sour cream
1 teaspoon fresh lime zest plus 1/4 cup fresh lime juice
For the Composed Salad:
1 medium jicama
2 English cucumbers
1/2 medium cantaloupe or honeydew melon
1 pound watermelon
2 cups shredded purple cabbage
2 ripe avocados
1/2 pound red seedless grapes
1/2 cup roasted salted peanuts
1 lime, cut in half (for juicing over vegetables)
1. Make Dressing: In a medium bowl whisk the dressing ingredients together until well combined. Refrigerate until needed.
2. Prep Jicama: Peel jicama then rinse. Cut into 1/4 inch discs. Cut those into 1/4 inch wide strips. Cut strips into 1/4 inch dice. Set aside.
3. Prep Cucumber: Peel cucumbers. Cut in half lengthwise. Remove the seeds with a spoon. Cut cucumbers into 1/4 inch strips lengthwise. Cut those strips into 1/4 inch dice. Set aside.
4. Prep Melon: Remove peel and scoop out seeds. Cut melon into 1/2 inch chunks. Set aside.
5. Prep Avocados: Just before serving salad, half the avocados and remove the pit. Remove peel and cut into 14 inch chunks.
6. Arrange Salad: Using a platter, bowl or deep casserole dish, arrange the jicama, cucumbers, cantaloupe, cabbage, avocados, and grapes in separate mounds. Sprinkle with the chopped nuts.
7. Dress & Serve: Drizzle dressing over the salad. Serve and enjoy!
