Orange Cucumber And Jicama Salad Recipes

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JICAMA-ORANGE SALAD



Jicama-Orange Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 oranges
1/4 teaspoon ancho chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lime
1 medium jicama, peeled and diced
3 scallions, chopped
2 tablespoons fresh cilantro
Seeds of 1/2 pomegranate

Steps:

  • Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
  • Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

REFRESHING SWEET AND SPICY JICAMA SALAD (VEGAN)



Refreshing Sweet and Spicy Jicama Salad (Vegan) image

I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!

Provided by Lindsey Pfeiffer

Categories     Salad     Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 12

1 large jicama, peeled and julienned
2 navel oranges, peeled and cut into chunks
1 large red bell pepper, cut into bite-size pieces
½ hothouse cucumber, diced
3 small sweet yellow peppers, sliced
2 small sweet orange peppers, sliced
4 radishes, thinly sliced
3 Thai chile peppers, minced
½ jalapeno pepper, diced
½ bunch cilantro, chopped
1 lemon, juiced
ground black pepper to taste

Steps:

  • Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
  • Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 28.3 g, Fat 0.5 g, Fiber 12.4 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 7.8 g

ORANGE JICAMA SALAD



Orange Jicama Salad image

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!!!

Provided by love4culinary

Categories     Lime

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • Whisk together the orange and lime juices in a nonreactive bowl, and taste to make sure you like the mixture of the juices.
  • If you feel it needs more lime, or more orange, adjust as necessary, and add salt and pepper to taste; set aside.
  • Take your baby greens (or mesclun) and divide it among individual plates (recipe serves 6), and set aside.
  • In a large bowl, gently toss the jicama, orange segments, and cilantro.
  • Drizzle with the citrus juice mixture and toss gently to combine.
  • Arrange the jicama mixture on top of the greens you have arranged on plates, and garnish your salad with red onion slices.
  • Sprinkle very lightly with chili powder.
  • ENJOY!

NO-FAT ORANGE, CUCUMBER AND JICAMA SALAD



No-Fat Orange, Cucumber and Jicama Salad image

This no-fat salad is a refreshing change of taste in the winter, and a cooling treat in the summer. Be sure to give it plenty of time to combine flavors in the refrigerator, and stir occasionally to distribute seasonings.

Provided by EdsGirlAngie

Categories     Oranges

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cucumber, seeded and chopped
2 medium oranges, peeled, bitter white pith removed, cubed
1 1/2 cups jicama, peeled and cubed
4 green onions, cliced
8 tablespoons lime juice
4 tablespoons orange juice
3/4 teaspoon chili powder (I prefer more)
1/2 teaspoon salt
1 -2 teaspoon dried mint or 2 tablespoons of fresh mint, chopped

Steps:

  • Combine cucumber, oranges, jicama and green onions in a glass bowl.
  • Combine juices, chili powder and salt; pour over salad ingredients.
  • Sprinkle mint over the salad; toss, cover and chill, preferably overnight, mixing occasionally.

Nutrition Facts : Calories 54.5, Fat 0.2, SaturatedFat 0.1, Sodium 201.8, Carbohydrate 13.5, Fiber 3.4, Sugar 6.9, Protein 1.4

JICAMA WITH ORANGE, CUCUMBER, MANGO, RED CHILE & LIME



Jicama With Orange, Cucumber, Mango, Red Chile & Lime image

I adopted this recipe after Mean Chef (IHHDRO) left the site. The comments from my original review stated, " This salad is an excellent blend of flavors. I used a diced red pepper instead of the red jalapeno and upped the cayenne just a bit in order to balance out the heat. It was fabulous. This is a wonderful summer side dish." This is great for cookouts or just simple summer meals. We love this salad.

Provided by Ms B.

Categories     Southwestern U.S.

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium jicama, julienned
2 small cucumbers, seeded and sliced
3 seedless oranges, sectioned
1 mango, peeled and sliced
1/3 cup lime juice
3 red jalapeno chiles, cut into rings
2 teaspoons ground red pepper
salt
cilantro, chopped

Steps:

  • Mix vegetables with lime juice and let sit 20 minutes.
  • Pile on platter, sprinkle with salt, chile powder, cilantro and jalapeno rings.

ORANGE JICAMA SALAD



Orange Jicama Salad image

Make and share this Orange Jicama Salad recipe from Food.com.

Provided by Dancer

Categories     Citrus

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

2 heads romaine lettuce or 2 heads butter lettuce, tear into long shreds
1/4 large jicama, julienned
4 navel oranges, peeled and sectioned
1 medium red onion, chopped
8 radishes, sliced or cut into flowers
6 tablespoons vegetable oil
2 tablespoons fresh orange juice
1/2 teaspoon chili powder
1 teaspoon white vinegar
1/4 teaspoon salt
fresh ground pepper

Steps:

  • On 8 individual salad plates, arrange a bed of shredded lettuce.
  • Sprinkle the jicama on top.
  • Arrange about 5 orange sections in a flower pattern on top of each.
  • Sprinkle with the chopped red onion.
  • Put a radish in the center of each salad.
  • In a small, tightly lidded jar, combine the oil, orange juice, chili powder, vinegar, salt and pepper.
  • Shake to blend well.
  • Sprinkle about 1 tablespoon over each salad just before serving.

ORANGE AND JICAMA SALAD



Orange and Jicama Salad image

This sweet and crunchy salad is perfect for summer.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 jicama (1 1/2 pounds)
2 navel oranges
4 lemon cucumbers
1 snake melon or English (hothouse) cucumber
1 cup nasturtium flowers and leaves
Coarse salt and freshly ground pepper
1/2 cup Creamy Orange Vinaigrette

Steps:

  • Peel jicama; cut into 4-inch batons ( 1/2 inch thick). Let soak in an ice-water bath.
  • Cut peel and pith from oranges; cut flesh into 1/4-inch-thick rounds; quarter rounds. Quarter lemon cucumbers lengthwise. Cut melon into 1/4-inch-thick rounds.
  • Drain jicama; pat dry. Arrange all ingredients on a platter. Season with salt and pepper. Drizzle with vinaigrette.

JICAMA CITRUS SALAD



Jicama Citrus Salad image

Never tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 7

8 tangerines, peeled, quartered and sliced
1 pound medium jicama, peeled and cubed
2 shallots, thinly sliced
2 tablespoons lemon or lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Combine all ingredients; refrigerate until serving.

Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

JICAMA AND ORANGE SALAD



Jicama and Orange Salad image

A popular street snack in Mexico. It's light & refreshing, crunchy & sweet with a little bit of heat! Make your dressing first, then prep the salad. From Chef Jeff Smedstad & The Elote Cafe.

Provided by Chicagoland Chef du

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 medium jicama, peeled, cut into thick matchstick-like pieces
2 oranges, peeled, cut into thick slices
1/4 cup diced onion
3 radishes, cut in half then sliced
2 tablespoons cilantro leaves, chopped
1/2 lime, squeeze juice to garnish
1 dash chili powder, to garnish (optional)
lime vinaigrette
1 cup olive oil
2/3 cup orange juice
1/4 cup cholulu brand hot sauce, do not substitute
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon sugar

Steps:

  • Mix the dressing ingredients week, set aside.
  • Place all the salad ingredients in a large bowl and toss.
  • Pour enough dressing to coat, toss again and plate.
  • Garnish each salad with a squeeze of lime and a sprinkling of chile powder, if desired,.

Nutrition Facts : Calories 603.6, Fat 54.4, SaturatedFat 7.5, Sodium 819, Carbohydrate 30.1, Fiber 10.4, Sugar 14.4, Protein 2.4

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