Crunchy Jicama and Orange Salad

We blog about this recipe here.

Crunchy Jicama and Orange Salad

This recipe is one of those where you put in what you like – with the dressing, the oranges (or pineapple) and the jicama being the only essential ingredients.  Add red bell pepper – or not.  Add cilantro – or not.  Or just before serving, add some chunks of avocado.  This is a riff on a recipe in Sara Deseran’s Asian Vegetables cookbook. We like that there is no oil in the dressing, so the salad keeps better.

  • 1 1/2 c orange chunks (peel orange, slice horizontally into about 1/2″ slices and then cut those slices in 4-6 pieces); or you can use fresh pineapple chunks – or both
  • 1 1/2 c peeled and chopped jicama – about 1/2″ chunks
  • 1/4 c fresh lime juice
  • 1/4 c mint leaves or cilantro leaves
  • 4 green onions, thinly sliced (or 1/4 c diced red onion)
  • 2 tsp sugar
  • 1/8 tsp – 1/4 tsp ancho chile powder – or cayenne – to taste
  • 1/2 tsp Diamond kosher salt
  • 1/2 large red bell pepper, chopped (optional)
  • 1 avocado, in 1″ pieces (optional; if you are planning to use up the salad over several days’ time, add the avocado just before serving each day.)

Combine all of the ingredients; mix gently but well.  Cover and let sit for at least an hour at room temperature.  Drain off any excessive liquid – and serve.

Recipe brought to you by and Andy and Ann.

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