Makes 6 servings
This salad has crunch, as well as cooling and hot flavor elements. To turn this into a main course salad, add cooked shrimp.
For the dressing
¼ cup fresh lime juice
¼ cup extra-virgin olive oil
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon Tabasco sauce
Dash of freshly ground pepper
2 jalapeño chilies (1 red, 1 green), finely chopped
For the salad
2 oranges, cut into thin slices
1 jicama, peeled and cut into matchstick strips
1 cucumber, peeled, halved lengthwise, seeded, and cut into thin slices
½ red onion, thinly sliced
½ cup coarsely chopped fresh cilantro, or more to taste
Boston lettuce leaves
Whisk together the dressing ingredients, except the chilies, in a medium bowl. Stir in the chilies.
Add the salad ingredients to the dressing and toss to coat. Taste and adjust the seasoning.
Spoon the salad into a bowl lined with lettuce leaves.