Arugula Salad with Jicama, Blood Orange, and Raspberry Vinaigrette

Arugula, jicama, & Blood orange Salad recipe

This sweet, tart, and crunchy salad featuring arugula, jicama, and blood oranges is almost too pretty to eat. It goes well with a savory soup. Recipe and photo from Raw and Simple Detox by Judita Wignall, @2015 Quarry Books, reprinted by permission. 

Arugula Salad with Jicama, Blood Orange, and Raspberry Vinaigrette
Author: 
Recipe type: Salad
Cuisine: Raw / healthy
Prep time: 
Total time: 
Serves: 2 to 3
 
This sweet, tart, and crunchy salad featuring arugula, jicama, and blood oranges is almost too pretty to eat.
Ingredients
Raspberry vinaigrette
  • 1 cup fresh or frozen raspberries, thawed if necessary
  • 1⁄4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut nectar
  • 
3 to 4 leaves basil, chopped
Salad
  • 3 blood oranges or regular oranges
  • 3 cups arugula, loosely packed
  • 2 cups julienned iicama
  • ⅓ cup raw walnuts, soaked and chopped
Instructions
  1. Blend all the dressing ingredients until smooth.
  2. Remove the rind, pith, membrane, and seeds of oranges.
  3. Toss the salad ingredients in a large bowl and then drizzle with the dressing.

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Note: Plan ahead by soaking raw walnuts for 4 to 6 hours, then rinsing and draining.

Arugula Salad with jicama, walnuts, and blood orange

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