Mexican Chopped Salad with Orange Crema Recipe

This Mexican-inspired version of the Cobb salad is served with a refreshing orange crema dressing. Serve it with your favorite tortilla chips.

This recipe, and others like it, can be found in the article “Easy Mexican Dinners.”

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

Step 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.

Step 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories182

% Daily Value *
Total Fat 10g13%

Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 74mg4%
Total Carbohydrate 21g8%

Dietary Fiber 5.5g20%
Protein 5.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Mexican Chopped Salad with Orange Crema