Ingredients with Measurements:
- 1 medium jicama, peeled and julienned
- 2 oranges, peeled and segmented
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the jicama, orange segments, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, honey, salt, and black pepper.
3. Slowly whisk in the olive oil until the dressing is emulsified.
4. Pour the dressing over the jicama mixture and toss to coat.
5. Chill the salad for at least 30 minutes before serving.
15 minutes preparation time, no cooking time required.
Temperature: Serve chilled.
Serving size: 4-6 servings.
Nutritional information:
- Calories: 160
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 18g
- Dietary Fiber: 6g
- Sugars: 9g
- Protein: 2g
Substitutions for ingredients:
- Jicama can be substituted with cucumber or daikon radish.
- Red onion can be substituted with shallots or green onions.
- Lime juice can be substituted with lemon juice.
- Honey can be substituted with agave nectar or maple syrup.
- Olive oil can be substituted with avocado oil or grapeseed oil.
Variations:
- Add sliced avocado for extra creaminess.
- Top with toasted pumpkin seeds or sliced almonds for added crunch.
- Add diced jalapeño for a spicy kick.
- Use grapefruit instead of oranges for a tangier flavor.
Tips and tricks:
- To make the salad ahead of time, prepare the dressing and jicama mixture separately and toss together just before serving.
- Use a mandoline or vegetable peeler to julienne the jicama for even slices.
- For a more vibrant color, use blood oranges instead of regular oranges.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves or orange slices.
Garnishes:
- Cilantro leaves
- Orange slices
- Toasted pumpkin seeds
- Sliced almonds
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of rice or quinoa for a complete meal.
Suggested side dishes:
- Grilled vegetables
- Corn on the cob
- Black beans and rice
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the jicama is too tough, soak it in cold water for 10-15 minutes before using.
Food safety advice:
- Wash all produce thoroughly before using.
- Store leftover salad in the refrigerator and discard any leftovers after 2 days.
Food history:
- Jicama is a root vegetable native to Mexico and Central America.
- It is also known as a Mexican turnip or yam bean.
- Jicama is low in calories and high in fiber, making it a popular ingredient in healthy salads.
Flavor profiles:
- This salad is sweet, tangy, and refreshing.
- The jicama adds a crunchy texture while the oranges provide a juicy burst of flavor.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
- It is perfect for summer picnics or outdoor gatherings.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican
Taste: Refreshing, Tangy, Sweet, Citrusy, Crunchy