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.



  • 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

Nutrition Facts Per Serving

Calories 330 (Calories from Fat 50%); Total Fat 20 ( Saturated Fat 3; Trans Fat 0; ); Cholesterol 0; Sodium 15; Potassium 762; Total Carbohydrate 41; Dietary Fiber 10; Sugars 28; Protein 3; Calcium 52; Iron 3;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are fat and cholesterol free.