Jicama And Orange Salad
2
- Prep Time25 min
- Total Time25 min
- Makes4 Servings
Produced by Sun Ngo; photography by Christie Vuong ; food styling by Eshun Mott; prop styling by Rayna Marlee Schwartz. Pink and red striped textile by kateaustindesigns.com.
This tart and juicy salad comes together in minutes and acts as a zippy counterpoint to the rich spiciness of pozole. There’s no oil or emulsifier to dress the salad; make it immediately before serving. Chilling the produce just before prep is a nice touch.
Ingredients
1 medium jicama, peeled and cut into 1-in. cubes, about 1½ cups
3 to 4 medium Cara Cara oranges, peeled and sectioned (see tip)
2 to 3 ripe avocados, peeled and cut into chunks
1 large carrot, peeled and grated
½ large cucumber, diced
2 to 3 limes, juiced
2 tbsp chopped cilantro
1 tsp salt
1 tsp chili powder
Instructions
Combine jicama, orange sections, avocados, carrot and cucumber in a wide, shallow bowl. Sprinkle with lime juice, cilantro, salt and chili powder. Gently toss to combine. Serve immediately.
Kitchen tip
You can swap out oranges for grapefruit, or use a mix of both.
Get more winter salad recipes.
This recipe is part of a decadent Feliz Navidad menu.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
