Makes 6 servings

This salad has crunch, as well as cooling and hot flavor elements. To turn this into a main course salad, add cooked shrimp.

For the dressing

¼ cup fresh lime juice

¼ cup extra-virgin olive oil

1 teaspoon sugar

¼ teaspoon salt

¼ teaspoon Tabasco sauce

Dash of freshly ground pepper

2 jalapeño chilies (1 red, 1 green), finely chopped

For the salad

2 oranges, cut into thin slices

1 jicama, peeled and cut into matchstick strips

1 cucumber, peeled, halved lengthwise, seeded, and cut into thin slices

½ red onion, thinly sliced

½ cup coarsely chopped fresh cilantro, or more to taste

Boston lettuce leaves

Whisk together the dressing ingredients, except the chilies, in a medium bowl. Stir in the chilies.

Add the salad ingredients to the dressing and toss to coat. Taste and adjust the seasoning.

Spoon the salad into a bowl lined with lettuce leaves.