2 ripe avocados
1 lemon or lime, juice only (optional)
2 ripe tomatoes
1-1/2 cups (350 ml) jicama, thinly sliced
2 ripe papaya
2 tbsp (30 ml) unsalted, roasted peanuts
4 cups (950 ml) mixed salad greens
Dressing:
2 tbsp (30 ml) slivered basil leaves
3 tbsp (45 ml) lime juice
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) honey
1/2 tsp (2 ml) Chinese chili sauce

Seed, peel, and thinly slice avocado. If done ahead, squeeze a little lemon or lime juice over the avocado.
Thinly slice the tomatoes.
Peel and seed the papaya and slice thinly.
Place the peanuts in a food processor and chop.
Combine the dressing ingredients, and shake or stir well.
On each salad plate, fan sections of avocado, tomato, jicama, and papaya over bed of greens.
Spoon dressing over the salad, sprinkle on the peanuts and serve at once.

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