Source: dLife

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

Servings

1.0
1 each  Cucumber, with o skin, fresh, large, 8 1/4" long 1.0
1 each  Carrots, fresh, 7" x 1 1/4" 4.0
4 oz  sliced jicama 2.0
2 each  fresh plum tomatoes 4.0
4 each  Boston lettuce leaves 3.0
3 tbsp  fresh lemon juice 1.0
1 tbsp  olive oil 1.0
1 each  serrano chili peppers 1.0
1 each  medium garlic cloves 2.0
2 tbsp  fresh basil

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.