Mexican jicama and avocado salad
0
- Prep Time35 min
- Total Time35 min
- Makes4 servings
Photo, Erik Putz.
Sometimes you just want a break from romaine. This crunchy, satisfying jicama and avocado salad packs plenty of colour and international flavour (and no lettuce).
Ingredients
1 orange
3 tbsp canola oil
2 tsp lime zest
3 tbsp lime juice
2 tsp Dijon mustard
2 tsp honey
1/2 tsp chili powder
1/2 tsp salt
500 g jicama, peeled, quartered and thinly sliced
1 bunch radishes, thinly sliced
1 avocado, cubed
1/2 cup crumbled feta
1/3 cup toasted pepitas
1/4 cup diced onions
2 tbsp mint
Instructions
SLICE small pieces off top and bottom of orange. Slice off and discard remaining peel, including all white pith, so flesh is showing. Carefully slice segments out, leaving behind the thin membrane that separates them. Place segments in a small bowl. Squeeze any juice from leftover orange pulp into a large bowl. (It should measure about 2 tsp.)
WHISK orange juice with oil, lime zest and juice, Dijon, honey, chili powder and salt. Add jicama, radishes and orange segments to dressing. Toss until coated. Arrange on a platter. Top with avocado, feta, pepitas, red onion and mint.
How to segment an orange
Nutrition (per serving)
Calories 371, Protein 9g, Carbohydrates 29g, Fat 27g, Fibre 11g, Sodium 408mg.
Excellent source of vitamin C.
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