Jicama, Melon, Cucumber, and Tomato Salad
Ensalada de Jicama, Melón, Pepino, y JitomateBright combinations of fruits and vegetables with a light dressing are common all over Mexico. For a variation, substitute another melon for the cantaloupe, such as honeydew or Crenshaw.
Ingrediënten
Makes 8 servings
- 1 medium jicama peeled and cut into thin strips
- 1 medium cantaloupe peeled and cut into bite-size pieces
- ½ large cucumber peeled, halved, and thinly sliced
- 1 1-pint basket cherry tomatoes, rinsed and halved
- ¼ cup coarsely chopped fresh cilantro
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lime juice
- 2 teaspoons white wine vinegar
- 3 to 4 drops hot pepper sauce such as Tabasco
- ½ teaspoon salt or to taste
- 2 tablespoons olive oil or vegetable oil
- ¼ cup crumbled cotija or mild feta cheese
Instructies
- In a shallow bowl, toss together the jicama, cantaloupe, cucumber, and tomatoes.
- In a small bowl, whisk together the orange juice, lime juice, vinegar, hot pepper sauce, salt, and oil.
- Pour the dressing over the salad and toss to mix.
- Sprinkle the cheese over the top of the salad.
- Refrigerate at least an hour.
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