Jicama and Orange Salad Recipe
This refreshing salad takes advantage of low-cost, in-season oranges and jicama.
Prep : 45 minutes
- 1 large jicama (2 pounds)
- 1 English (seedless) cucumber
- 4 medium navel oranges (21/4 pounds)
- 3 to 4 limes
- 1 cup packed fresh cilantro leaves, coarsely chopped
- 1 tablespoon vegetable oil
- 1/8 teaspoon ground red pepper (cayenne)
- 1/4 teaspoon salt
- Using sharp knife, trim top and bottom of jicama and generously peel tough brown skin. Cut jicama into matchstick-size pieces; you should have about 8 cups. Peel cucumber in alternating strips; cut in half lengthwise, then into 1/4-inch-thick half-moons.
- With knife, cut peel and white pith from oranges and discard. Working one at a time, hold each orange over large bowl to catch juice, cut out segments between membranes, and drop segments into bowl. Squeeze membranes to extract extra juice. From limes, grate 2 teaspoons peel and squeeze 5 tablespoons juice.
- To bowl with oranges, add jicama, cucumber, lime peel and juice, cilantro, oil, ground red pepper, and salt. Toss well. Serve immediately or refrigerate up to 4 hours. Makes 20 first-course servings.
Each serving : About 40 calories, 1g protein, 8g carbohydrate, 1g total fat (0g saturated), 3g fiber, 0mg cholesterol, 35mg sodium.
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