Saturday, August 23, 2008
A crisp summer salad with tangy citrus dressing. Good plain or with chunks of avocado on top.
2 jicama, washed, peeled and chopped into matchsticks
2 serrano chilies, finely chopped*
1 cup chopped tomatoes
1/3 cup cilantro leaves, washed and finely chopped
1/4 cup lime juice (approx. 2-3 limes)
1/2 cup orange juice (approx 1 orange)
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
Combine the ingredients in a large bowl, tossing to blend thoroughly. Cover and chill at least one hour before serving.
*Seed the serrano chilies before chopping them if you want to cut back on the heat.