Orange and Jicama Salad with Avocado

Crisp jicama, sweet oranges and creamy avocado slices make this easy colorful salad perfect for summer entertaining. MORE + LESS -

Inspired Taste

May 11, 2017

whole navel oranges

1 1/2

tablespoons apple cider vinegar

tablespoons olive oil

Salt and freshly ground black pepper

small jicama, peeled and cut into matchsticks

medium ripe avocado, thinly sliced

Hide Images

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. 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.
2

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.
3

Add jicama and avocado slices to the large bowl with orange segments. Pour over dressing and gently toss to coat.
4

Leave salad to stand at room temperature for 10 minutes then serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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. 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 Check out these summery ideas for more jicama treats.