Mexican Street Salad Recipe

A refreshing summer side dish from Dos Caminos.


Honey-Citrus-Jalapeño Vinaigrette (see below)
4 cups (about 6 oz.) baby Romaine lettuce
2 navel or other seedless oranges, peeled and segmented
1 each small jicama, ripe mango, seedless cucumber and red papaya, peeled and cut into 2″ x 1/2″ x 1/2″-thick pieces
1/2 ripe pineapple, peeled, cored and cut into 2″ x 1/2″ x 1/2″-thick pieces
1/2 cup cilantro leaves

Honey-Citrus-Jalapeño Vinaigrette
1/4 cup red wine vinegar
1/4 cup freshly squeezed orange juice
2 tbsp freshly squeezed lime juice
2 tbsp honey
1 tbsp Dijon mustard
1 jalapeño, seeds and membranes removed, minced
1/2 cup olive oil
1 tsp salt
1 tsp freshly ground black pepper


Step 1: In a bowl, vigorously whisk the vinegar, orange and lime juices, honey, mustard, jalapeño, oil, salt and pepper together until mixed. It will be necessary to whisk again prior to using.

Step 2: Put the Romaine leaves on the bottom of a serving platter, drizzle with a little of the dressing and toss. Spoon onto a serving platter or into 6 small bowls.

Step 3: In a large mixing bowl, combine the oranges, jicama, mango, cucumber, papaya and pineapple and gently toss with about 1/4 to 1/2 cup of the vinaigrette. Spoon the jicama-fruit mixture over the Romaine, sprinkle on the cilantro leaves and serve the remaining dressing on the side.

See more recipes from Dos Caminos.

Reprinted with permission from Ivy Stark and Joanna Pruess’ Dos Caminos’ Mexican Street Food (2011 Skyhorse Publishing).