Sunny Day Jicama Orange Salad Recipes

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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

JICAMA SALAD WITH ORANGE AND CILANTRO



Jicama Salad with Orange and Cilantro image

Yield 4 servings

Number Of Ingredients 7

1 small jicama (about 1/2 pound)
2 oranges
A pinch of paprika or spicy chile powder (ancho or guajillo)
Juice of 1 lime
Salt
2 tablespoons extra-virgin olive oil
1 to 2 tablespoons chopped cilantro

Steps:

  • Peel and cut in half lengthwise: 1 small jicama (about 1/2 pound).
  • Cut into 1/4-inch-thick slices. Cut the slices into 1/4 -inch-wide sticks.
  • Peel with a sharp knife down to the flesh, removing all the rind and membrane: 2 oranges.
  • Slice into 1/4 -inch-thick rounds and remove the seeds. Arrange the jicama and orange slices on a plate. Sprinkle with: A pinch of paprika or spicy chile powder (ancho or guajillo).
  • Make a dressing by whisking together: Juice of 1 lime, Salt, 2 tablespoons extra-virgin olive oil.
  • Pour over the jicama and oranges. Sprinkle with: 1 to 2 tablespoons chopped cilantro.
  • Add 1/4 cup sliced radishes. Taste and add more lime juice if needed.

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.

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