Hacienda Salad
1 medium papaya or 2 medium nectarines, peeled and coarsely chopped
1 red bell pepper, diced
half a cucumber, peeled and coarsely chopped
2 TB minced parsley
2 tsp grated lime zest
2 TB fresh lime juice
11/2 tsp minced fresh jalapeño pepper
1 tsp sugar
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1 cup finely shredded Romaine lettuce
1 cup finely shredded red cabbage
2 navel oranges, peeled and sliced
In a medium bowl, combine papaya, bell pepper, cucumber, parsley, lime zest
and juice, jalapeño pepper, sugar, salt and red pepper flakes.
To assemble, line a platter or plates with shredded Romaine and cabbage.
Arrange orange slices on top and serve with a mound of papaya-pepper salsa.
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