I had never had jicama* before until a friend served this jicama orange salad. It was then that I realized I had really been missing on something delicious. The salad is crunchy, sweet and refreshing. And the salad contains no oil whatsoever. Best if made with juicy oranges. If your oranges don’t exude much juice, add 2 tablespoon of orange juice to the salad and mix well.
Jicama Orange Salad (Adapted from Gourmet Magazine, 1995)
- 4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice. (If there isn’t much juice – add 2 Tbsp. to salad.)
- 12 ounces jícama, peeled and cut into 2- by 1/2- by 1/4-inch sticks
- 1/2 small red onion, sliced thin lengthwise
- 1/4 cup minced fresh cilantro sprigs
- 1 tablespoon fresh lemon juice, or to taste
- 3/4 teaspoon salt, or to taste
- toasted pecans, chopped (optional)
- In a large bowl gently stir together all ingredients except pecans. At this point, salad can be made up to one day in advance. Keep covered and chilled.
- To serve, sprinkle each serving with pecans.
*Jicama: A crisp, sweet root vegetable used raw in salads and as crudités or cooked in stew.