Mexican Chopped Salad

Ingredients:

• 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 recipe below

Preparation:

• 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.
• 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.

Orange Crema Recipe

Ingredients:

• 1/2 cup mayonnaise 
• 1/2 cup thawed frozen orange juice concentrate
• 1/2 cup Mexican crema (see notes)
• 1/4 cup fresh lime juice 
• 1 teaspoon grated lime peel 

Preparation:

• In a small bowl, mix mayonnaise, orange juice concentrate, and crema. Stir in lime juice and peel. 
• If making up to 1 day ahead, cover and chill.

• Shared by Carlos Mendoza