Source: dLife

A green salad with jicama and carrots stuffed with a chile lemon oil dressing.

Servings

1 Cucumber, with o skin, fresh, large, 8 1/4" long , seeded and shredded
1 Carrots, fresh, 7" x 1 1/4" , peeled and shredded
4 oz sliced jicama , peeled and shredded
2 fresh plum tomatoes , cored and cut into very fine julienned lengthwise strips
4 Boston lettuce leaves , washed and drained
3 tbsp fresh lemon juice
1 tbsp olive oil
1 serrano chili peppers , seeded and minced
1 medium garlic cloves , minced
2 tbsp fresh basil , shredded

1 Place shredded cucumbers in a strainer and drain for 15 minutes.
2 Put lettuce leaves in each of 4 small bowls.
3 Arrange clumps of cucumber, carrot, jicama, and tomatoes on each lettuce leaf.
4 In a measuring cup, mix lemon juice, olive oil, chile pepper, and garlic.
5 Drizzle over the salads. Sprinkle with basil and serve.

If you can't find serrano chiles, canned jalapeños may be used instead. These can be found in the Mexican foods section of most major supermarkets.