1/2 Photos of Orange Jicama Salad
This is a recipe I found in the local paper. I was a bit hesitant to try it. When arranging it, it was so beautiful! The flavors are amazing! I ate it w/out the onion because of stomach issues with raw onions, but Im sure it was even better with the onion :-) ENJOY!!!
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- 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
- 1Whisk together the orange and lime juices in a nonreactive bowl, and taste to make sure you like the mixture of the juices.
- 2If you feel it needs more lime, or more orange, adjust as necessary, and add salt and pepper to taste; set aside.
- 3Take your baby greens (or mesclun) and divide it among individual plates (recipe serves 6), and set aside.
- 4In a large bowl, gently toss the jicama, orange segments, and cilantro.
- 5Drizzle with the citrus juice mixture and toss gently to combine.
- 6Arrange the jicama mixture on top of the greens you have arranged on plates, and garnish your salad with red onion slices.
- 7Sprinkle very lightly with chili powder.
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Nutritional Facts for Orange Jicama Salad
Serving Size: 1 (182 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 74.6
- Calories from Fat 1
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 5.9 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 6.6 g
- Sugars 7.3 g
- Protein 1.4 g
The following items or measurements are not included: