Recipe courtesy of Diana Shaw

Mexican Salad

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  • Total: 10 min
  • Prep: 10 min
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1 1/2 cups julienned iceberg lettuce

1/2 cup julienned carrots

1/2 cup peeled and julienned jicama

1/2 cup rough chopped cilantro leaves

Lime-Jalapeno Vinaigrette:

2 shallots, minced

2 jalapenos, minced

2 cloves garlic, minced

3 tablespoons lime juice

1/4 cup olive oil



  1. Combine salad ingredients in a bowl. In a small mixing bowl combine shallots, jalapenos, garlic and lime juice. Whisk in oil and season to taste with salt. Toss salad with vinaigrette.