Salsa <i> con </i> Crunch

This salsa of tomatoes, jicama, green onions, cilantro and jalapen~o, with orange and lime juices adding sparkle, is crunchy and refreshing. That’s why it’s called “summer salsa.” Because it’s raw, the ingredients must be first-rate.

One important trick with salsa is to make it far enough ahead of time that the flavors have a chance to come together. A half hour at room temperature will do it. This salsa will keep in the refrigerator up to two days if you are using firm tomatoes. Using just the shell of the tomato (save the seeds and juice for other preparations) will assure that the tomato will retain a good consistency.

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Any quickly sauteed or grilled poultry, fish fillets or shellfish are the perfect foil for this salsa. Try turkey cutlets, available in most meat sections of supermarkets, slightly flattened and coated with a piquant flour-cornmeal mixture. They’ll cook in about three minutes.

Terra cotta dinnerware from Marjorie Duncan and Associates, L.A. Mart.

SUMMER SALSA

3/4 cup diced jicama

3/4 cup diced peeled and seeded tomato

1/3 cup thin sliced green onion

1 small jalapeno, seeded, if desired, minced

2 tablespoons minced cilantro

2 tablespoons lime juice

2 tablespoons orange juice

Scant 1/4 teaspoon salt

3/4 teaspoon sugar, or less if tomatoes are sweet

About 2 1/2 tablespoons salsa works as a single serving garnish or vinaigrette.

Combine jicama, tomato, onion, jalapeno, cilantro, lime juice, orange juice, salt and sugar in 2-cup bowl. Gently toss to mix.

Let stand at least 1/2 hour at room temperature, then refrigerate until chilled, as long as 2 days, covered airtight. Before using, stir gently and adjust seasonings to taste.

Makes 1 1/4 cups.

Each 1-tablespoon serving contains about:

6 calories; 31 mg sodium; 0 cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.13 gram fiber.

SAUTEED TURKEY CUTLETS WITH SALSA

2 turkey cutlets, about 3 ounces each

2 tablespoons flour

1/2 tablespoon cornmeal

1 teaspoon ground cumin

Dash cayenne

2 teaspoons olive oil

Salt

1/3 cup Summer Salsa

Cilantro leaves

To flatten turkey cutlets, carefully remove tendon. Place each cutlet between 2 sheets plastic wrap. Flatten with meat pounder until cutlet is uniform thickness of about 1/8 inch, or even slightly less. Start in center and work outward, pounding meat rather than pressing. Cutlets can be cooked right away or frozen. To freeze, stack between sheets of plastic wrap, then wrap in plastic food bag.

Combine flour, cornmeal, cumin and cayenne in shallow pie plate. Coat turkey cutlets with flour mixture, gently patting in place with fingers.

Heat oil in 12-inch non-stick skillet over high heat. When very hot, add turkey cutlets. Season to taste with salt. Turn after underside is browned, about 1 minute. Season browned side to taste with salt. Cook until no longer pink, about 1 minute. Do not overcook.

To serve, stir salsa. Then spoon half with juices over each cutlet. Garnish with few cilantro leaves. Serve immediately or at room temperature.

Makes 2 servings.

Each serving contains about:

193 calories; 284 mg sodium; 51 mg cholesterol; 6 grams fat; 12 grams carbohydrates; 22 grams protein; 0.51 gram fiber.

SHRIMP, AVOCADO AND CORN SALAD

Here, shrimp is marinated in the salsa mixture, garnished with avocado and corn and served on a bed of sliced Romaine lettuce and arugula (watercress leaves can be substituted) tossed in a cumin vinaigrette. Fresh young corn is delicious cut off the cob and eaten uncooked. Cantaloupe wedges complement the plate . . .and the flavors.

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VINAIGRETTE

1/3 cup oil

2 tablespoons white wine vinegar

2 tablespoons orange juice

1 tablespoon chili sauce

1 teaspoon ground cumin

1 teaspoon lime juice

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon sugar

Freshly ground pepper

Mix oil, vinegar, orange juice, chili sauce, cumin, lime juice, mustard, salt, sugar and pepper to taste in blender or small processor.

Can be made up to 2 days ahead and refrigerated. Use chilled.

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SALAD

1 pound large cooked shelled shrimp, split in half lengthwise

2/3 cup Summer Salsa

8 cups sliced Romaine lettuce

3 cups baby arugula leaves

1 large ripe avocado, preferably Haas, peeled, cut into 1/3-inch dice at serving time

2 cups corn kernels, cut off cob, uncooked

Cilantro leaves

Cantaloupe wedges

Combine shrimp and salsa in large plastic food bag. Season to taste with salt and pepper. Twist-tie bag close to shrimp. Marinate in refrigerator at least 2 hours, up to 8 hours.

To serve, put lettuces in large bowl. Toss lettuces with 1/3 cup vinaigrette. Season lightly to taste with salt and pepper. Divide lettuces among 4 large chilled serving plates. Evenly spoon shrimp mixture over each, arranging shrimp. Toss avocado with half of remaining dressing. Toss corn with other half of dressing. Season to taste with salt and pepper. Spoon avocado on opposite sides of salad (12 o’clock and 6 o’clock), and corn at 3 o’clock and 9 o’clock. Garnish salad with cilantro leaves. Arrange cantaloupe wedges on 1 side of plate. Serve immediately.

Makes 4 servings.

Each serving contains about:

432 calories; 565 mg sodium; 124 mg cholesterol; 29 grams fat; 27 grams carbohydrates; 23 grams protein; 2.47 grams fiber.