This salad is a slightly different take on Rick Bayless’ version in Mexican Everyday

The Salad:

  • 1 jicama, peeled and cut into sticks (use a paring knife rather than a vegetable peeler)
  • 2 avocados, cut into 1 inch pieces (Here are tips on how to cut an avocado)
  • 1 medium bunch watercress, large lower stems broken off (You can substitute arugula)
  • 4 large romaine leaves, cut cross-wise into 1/4 inch slices

The Dressing:

  • 3/4 cup oil (I used a combination of vegetable and olive oil)
  • 1/3 cup  fresh lime juice
  • A few squeezes of fresh orange juice (I used navel oranges)
  • 1/2 teaspoon grated lime zest
  • 1/2 cup roughly packed cilantro
  • 2 serrano chiles (or 1 jalapeno) stemmed and roughly chopped
  • 1 teaspoon salt

Directions:

  1. Combine all the dressing ingredients in a blender and blend until smooth. Pour into a jar and secure the lid.
  2. In a large bowl, combine salad ingredients. Give the dressing another shake to make sure it is combined. Drizzle about 1/3 cup of the dressing on the vegetables. (Save the rest of the dressing in the fridge for another salad). Toss to combine.
  3. Taste and add more salt if you think necessary. Serve immediately.
Variations: You can add toasted pine nuts, diced mango or goat cheese. 
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