Composed Salad with Orange Crema Dressing, gluten free

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!

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