Name: Crab, Cucumber and Jícama Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 6 tablespoons freshly squeezed lime juice; Zest of 2 limes; 1/4 teaspoon cayenne pepper (or to taste); 3 tablespoons rice wine vinegar; 1 tablespoon honey; 3 tablespoons extra virgin olive oil; kosher or coarse sea salt (to taste); freshly ground black pepper (to taste); 1 small jícama (peeled and julienned); 1 large English cucumber (peeled, seeded and julienned); 3 scallions (thinly sliced); 1/4 cup roasted peanuts (crushed , or more to taste); 2 tablespoons chopped cilantro; 1 pint jumbo lump crab meat (picked through thoroughly for cartilage and shells); Romain lettuce (to accompany (optional)); Tostadas (homemade or store-bought, or crackers, to accompany (optional))