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Salad
Mexican
4 - 6 servings
40 minutes
0 minutes
3 tablespoons organic oranges juice, freshly squeezed
1/4 teaspoon orange rind
1 1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons cider vinegar
3 tablespoons vegetable oil
1 ripe papaya (1 - 1 1/2 pounds)
12 ounces jicama, peeled and julienned
1/4 cup organic cilantro, chopped
2 heads Bibb Lettuce
In a small bowl whisk orange juice, rind, sugar, salt, and vinegar.
Slowly whisk in oil until fully mixed.
Halve papaya; scoop out and reserve seeds.
Slice fruit in eighths and peel.
Cut pieces into thin slices crosswise.
Combine papaya and jicama, toss with dressing.
Add some papaya seeds and cilantro to taste, toss again gently.
Arrange on lettuce leaves.
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