Mexican Chopped Salad with Orange Crema

Mexican Chopped Salad with Orange Crema
Photo by James Carrier


  • ¾ cup roasted salted peanuts
  • 2 tablespoons lemon or lime juice
  • 1 pound cantaloupe
  • 12 ounces English cucumber
  • Orange crema
  • 12 ounces jicama
  • 1 pound watermelon
  • + 5 more ingredients
    • 4 ounces radishes, rinsed
    • 2 cups finely shredded red or green cabbage
    • 1 firm-ripe avocado (8 to 10 oz.)
    • 1 cup seedless red grapes
    • 1 pound honeydew

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 thin...

View full recipe at My Recipes


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