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Orange and Jicama Salad with Avocado

Inspired Taste Recipe by

Orange and Jicama Salad with Avocado

Crisp jicama, sweet oranges and creamy avocado slices make this easy colorful salad perfect for summer entertaining. 4 salads

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  • Prep Time 10 min
  • Total Time 20 min
  • Servings 0

Orange and Jicama Salad  

As prepared by Inspired Taste

Try something new -- crisp up you’re summer salads with jicama!


You know that really ugly round thing in the vegetable section that looks like a big potato? That’s jicama, but don’t let those looks sway you. It’s what’s on the inside that counts!

Think green apple meets water chestnut – it’s delish, so fresh and perfect served raw, especially in salads or even coleslaw! You can cook it, too, but we really love the crisp texture when eaten raw, like in our Orange and Jicama Salad.

We realize it doesn’t exactly have the prettiest (or tastiest) outer skin, so it’s best to peel or cut it away. It can be pretty darn tough, so we like to use a knife rather than a vegetable peeler.

Cut off both ends so it’s nice and stable then just slide your knife from top to bottom using the shape of the jicama as your guide.

Peeling Jicama

Then, cut into matchsticks.

Cutting Jicama into Matchsticks

For this salad, we’ll need a couple oranges, too. You’re going to remove the orange peel the exact same way then use the knife to cut in between the membranes of the orange so those cute little orange segments fall away.

Cutting Oranges

We’re not using the orange membrane, but no need to say goodbye to all that sweet orange juice, right? Make sure you squeeze it into a bowl for a head start to our super easy dressing.

We adore this dressing, it’s a touch sweet, but has an edge from a little cider vinegar.

Squeezing Orange Juice

Pour the dressing all over the jicama, orange segments and some sliced ripe avocado, toss gently then let everything sit and mingle for 10 minutes or so.

Adding Dressing to Jicama Salad

That’s it -- so easy and so crazy fresh! Try serving as an appetizer or even as a side to some barbequed shrimp, chicken or a nice big steak!


More Jicama



F

Adam and Joanne think that once you’ve given this jicama salad a try; you’ll definitely want more. For more inspiration, visit them at their blog Inspired Taste and their Tablespoon profile.
See Recipe

Orange and Jicama Salad with Avocado

Ingredients

2
whole navel oranges
1 1/2
tbsp apple cider vinegar
2
tbsp olive oil
salt
and freshly ground black pepper
1
small jicama, peeled and cut into matchsticks
1
medium ripe avocado, thinly sliced

Directions

  • 1 Using a sharp knife, gently peel the rind from each orange. Try to remove as much of the white pith and orange rind as possible, while leaving the orange flesh.
  • 2 Then, use the knife to cut in between the orange membranes to release the orange segments. Add the orange segments to a large bowl and squeeze the leftover membranes over a small bowl to release the juice.
  • 3 To the freshly squeezed orange juice, add the apple cider vinegar, olive oil, a pinch of salt and freshly ground black pepper. Whisk well then taste for seasoning and adjust to your liking.
  • 4 Add jicama and avocado slices to the large bowl with orange segments. Pour over dressing and gently toss to coat.
  • 5 Leave salad to stand at room temperature for 10 minutes then serve.
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