My F&W
quick save (...)

Jicama-and-Orange Salad

  • TOTAL TIME: 20 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  1. 2 navel oranges
  2. 1 small jicama (1 1/2 pounds), peeled
  3. 1 1/2 tablespoons fresh lime juice
  4. 1 tablespoon extra-virgin olive oil
  5. 1 tablespoon finely chopped mint
  6. Kosher salt and freshly ground pepper
  1. Using a sharp knife, peel the oranges, cutting off all of the bitter white pith. Working over a medium bowl, cut in between the membranes to release the sections.
  2. Shred the jicama on the coarse side of a box grater and add to the oranges. Drizzle with the lime juice and olive oil, add the mint and toss well. Season lightly with salt and pepper and serve.
Serve With Serve with grilled shrimp or chicken.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.