Teresa's Recipes
Jicama and Orange Salad
Experience a burst of freshness with this vibrant Jicama and Orange Salad! The crunchy jicama pairs beautifully with the juicy, sweet oranges, creating a delightful contrast of textures. Tossed with zesty lime juice, a touch of honey, and fragrant cilantro, this salad is not just a treat for the taste buds but also a feast for the eyes. Perfect as a light starter or a refreshing side dish at your next gathering, this salad celebrates the vibrant flavors of Latin American cuisine, rooted in a rich history of using fresh, local ingredients.
Ingredients
- 2 cups, peeled and julienned Jicama
- 2, segmented Oranges
- 1/4 cup, thinly sliced Red onion
- 1/4 cup, chopped Cilantro
- 2 tablespoons, freshly squeezed Lime juice
- 1 tablespoon Honey
- 1/4 teaspoon Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 120
- Fat: 0.5g
- Carbs: 30g
- Protein: 1g
- Sodium: 160mg
- Sugar: 8g
Instructions
- In a large bowl, combine the julienned jicama, segmented oranges, thinly sliced red onion, and chopped cilantro. Gently toss these ingredients to mix well.
- In a small bowl, whisk together the freshly squeezed lime juice, honey, salt, and black pepper until well combined to create a zesty dressing.
- Pour the dressing over the salad mixture and toss gently to ensure everything is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld and enhances the salad's freshness.
- Before serving, give the salad a gentle toss to redistribute the dressing and serve chilled. Enjoy your vibrant and refreshing creation!
Tips
- For an added crunch, consider mixing in some sliced radishes or diced cucumber.
- To enhance the sweetness, substitute honey with agave syrup or maple syrup for a vegan option.
- This salad pairs wonderfully with grilled chicken or fish for a complete meal.