Latin chopped salad with hearts of palm, jicama, and avocado

For the avocado cilantro lime dressing:

• 1 small avocado
• A large handful of cilantro leaves add more to taste
• ¼ cup lime juice from about 2 limes
• 6 tablespoons of olive oil
• 1 to 2 jalapeño or hot peppers seeds and veins removed (replace with diced green bell pepper for non-spicy variation)
• salt to taste

For the Latin chopped salad:

• 8 ounces of salad greens: mixed lettuce arugula, spinach, etc
• 5 to 6 hearts of palm ~9 ounces, cut into small slices
• ½ small jicama peeled and cut into thin strips
• 1 large ripe but firm avocado peeled and diced
• 2 oranges peeled and cut into supreme style segments
• 3 to 4 radishes thinly sliced
• ½ cucumber thinly sliced
• ½ small red onion thinly sliced and rinsed with cold water

Salad garnishes:

• tortilla chips whole or crumbled
• 2 ounces of crumbled queso fresco can substitute with feta cheese – optional
• cilantro leaves