• 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)



Whisk to combine first 5 dressing ingredients. Season with salt and pepper, to taste. Set aside.



  • 2 large navel oranges
  • 2 ripe, but still firm avocados
  • 1 Pound jícama
  • 1/2 Cup California raisins
  • 1/2 Cup chopped cilantro


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 (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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A ¼ cup serving of raisins provides 7% of the daily value for fiber.