Mexican Jicama Salad

Recipe by magpie diner
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Julienne the jicama, beets, and carrots. Mix together in a large bowl.
  • Drain the mandarin oranges, reserving liquid. Add the orange segments to the jicama mixture.
  • Remove the zest of 1 lime and set aside. Juice the limes, which should yield about 3 tablespoons Whisk up the lime juice and the zest with 1/4 cup of the mandarin orange liquid. While whisking, drizzle in the oil to make smooth vinaigrette. You could get away with a little less oil here if that's a concern. Check the flavour of the vinaigrette; if it's too sour for your tastes, add a little honey or agave nectar to take the lime edge off.
  • Pour the vinaigrette over jicama mixture. Add in the cilantro and toss to coat. Season to taste with salt and pepper.
  • Transfer the salad to a platter or serving bowl and sprinkle with the peanuts.
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