Jícama, Avocado and Orange Salad
A festive salad of jícama, sweet orange, creamy avocado and chewy California raisins.
- 1/4 cup extra virgin olive oil
- 1/4 cup honey
- 1/3 cup fresh lime or lemon juice
- 1/2 teaspoon chili powder
- Kosher or sea salt and freshly ground pepper
- 1 red jalapeño chili pepper, very thinly sliced (optional)
- 2 large navel oranges
- 2 ripe, but still firm avocados
- 1 pound jícama
- 1/2 cup California raisins
- 1/2 cup chopped cilantro
Whisk to combine first 5 dressing ingredients. Season with salt and pepper, to taste. Set aside.
With a sharp paring knife, peel the oranges and remove the white layer of pith. Cut oranges into 1/4-inch rounds. Halve the avocados and remove the seed. Using a large spoon, carefully scoop out the avocado halves and cut into thin, uniform slices. Arrange the avocado and orange slices, overlapping, around each of 6 salad plates. Drizzle with a little of the dressing. Peel the jícama and cut it into 1/8-inch slices, then cut the slices into 1/8-inch matchsticks. Toss the jicama with the raisins, cilantro and remaining dressing. Mound the mixture in the center of each salad.
Nutrition Facts Per Serving
Calories 330 (50% from fat); Total Fat 20g (sat 3g, mono 14g, poly 2g, trans 0g ); Cholesterol 0mg; Protein 3g; Carbohydrate 41g; (Dietary Fiber 10g; Sugars 28g; ); Iron 3mg; Sodium 15mg; Calcium 52mg; Potassium 762mg
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