This salad is a slightly different take on Rick Bayless’ version in Mexican Everyday.
- 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
- 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
- Combine all the dressing ingredients in a blender and blend until smooth. Pour into a jar and secure the lid.
- 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.
- Taste and add more salt if you think necessary. Serve immediately.
Variations: You can add toasted pine nuts, diced mango or goat cheese.