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Jicama and Fennel Salad
Experience a burst of freshness with this vibrant Jicama and Fennel Salad, where the crisp, juicy jicama meets the anise-like flavor of fennel. Tossed in a bright and zesty citrus dressing, this salad is not only a feast for the eyes but also a refreshing palate cleanser that perfectly complements any meal. Originating from the warm climates of Central America, jicama has been enjoyed for centuries, while fennel, with its roots in ancient Mediterranean cuisine, adds a delightful crunch and aromatic flair. Perfect for summer picnics, barbecues, or as a light side dish, this salad is a celebration of simple, wholesome ingredients.
Servings: 4
Ingredients
- Jicama
- 2 cups, peeled and julienned
- Fennel bulb
- 1 medium, thinly sliced
- Orange
- 1, segmented
- Fresh mint leaves
- 1/4 cup, chopped
- Honey
- 1 tablespoon
- Olive oil
- 2 tablespoons
- Lime
- 1, juiced
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
Instructions
- In a large bowl, combine the julienned jicama, thinly sliced fennel, and orange segments.
- In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until well combined.
- Stir in the chopped mint leaves into the dressing for an added burst of flavor.
- Pour the dressing over the jicama and fennel mixture, and gently toss to coat all the ingredients evenly.
- Cover and let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a gentle toss, garnish with additional mint leaves if desired, and enjoy chilled.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Marination Time: 30 minutes • Calories: 120 • Fat: 8g • Carbs: 14g • Protein: 2g • Sodium: 150mg • Sugar: 4g
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