About 6 servings
- 3 oranges
- ½ cup Frontera Roasted Tomato Salsa
- ¼ cup fresh lime juice
- Salt, about 1 teaspoon
- 1 small (1-pound) jícama, peeled and cut into ¾ -inch cubes
- 1 small red onion, thinly sliced, well rinsed
- ½ small fresh pineapple, peeled, cored and cut into 1-inch pieces
- 1 small head romaine, tough outer leaves removed, inner leaves cut crosswise ½-inch wide
- ½ cup chopped fresh cilantro
- With a zester or vegetable peeler, remove the zest (colored peel only) from ½ of an orange. Finely mince the zest and then transfer it to a large stainless steel or glass bowl. Add the salsa and lime juice to the orange zest. Taste and season with salt (it should be a little salty). Add the jícama and onion; toss to mix well and let stand about 30 minutes.
- Cut stem and blossom end off all the oranges, then stand the oranges on a cutting board and, working close to the flesh, cut away the rind and all the white pith. Cut the oranges in half, then slice each half crosswise into ¼-inch thick slices. Cut the slices into quarters.
- Just before serving, stir the orange pieces and pineapple into the jícama mixture. Divide the lettuce between individual serving plates, forming it into a rough nest shape. Pile the marinated jícama mixture in the middle. Sprinkle everything with chopped cilantro.