Orange Jicama Salad

5.00 (5)
⏱ 20 mins 🍽 6 serving(s) 🏷 Lime

This colourful salad combines crisp, julienned jicama with sweet orange segments and fresh cilantro, all tossed in a simple dressing of freshly squeezed orange and lime juice. It is served on a bed of baby greens and garnished with thin red onion slices and a light dusting of chile powder for a touch of warmth. The result is a refreshing, textural dish perfect as a light side. Preparation takes just 20 minutes and serves six people.

Orange Jicama Salad

Ingredients

  • 1/4 cup orange juice, freshly squeezed
  • 2 tablespoons lime juice, freshly squeezed
  • salt and pepper, to taste
  • 4 cups baby greens or 4 cups mesclun
  • 1 medium jicama, peeled and julienned
  • 2 navel oranges or 2 another seedless variety oranges, peeled,pith removed and segmented
  • 1/2 cup cilantro, coarsely chopped
  • 1/2 red onion, sliced very thin
  • dried ancho chile powder or new mexico chile powder, to taste

Method

  1. In a nonreactive bowl, whisk the freshly squeezed orange juice and lime juice together.
  2. Taste the combined juices and adjust the balance by adding more of either if preferred, then season with salt and pepper before setting the dressing aside.
  3. Distribute the baby greens or mesclun mix evenly across six individual plates.
  4. Place the julienned jicama, orange segments, and chopped cilantro into a large mixing bowl.
  5. Pour the citrus dressing over the jicama mixture and toss everything together gently to coat.
  6. Divide the dressed jicama and orange mixture on top of the prepared plates of greens, then add the thinly sliced red onion as a garnish.
  7. Finish each salad with a very light sprinkling of ancho or New Mexico chile powder.

Nutrition (per serving)

Sodium6000 mg

Recipe details

CategoryLime
Authorlove4culinary