Jícama Salad with Oranges and Cilantro
A perfect way to dress up a hearty Southwestern meal. Jícama (pronounced HIC-uh-ma), once confined to the southwest, has recently become a bit easier to find in produce sections, especially in the fall. with a juicy, crisp texture and very slightly sweet flavor, I really wish it were more widely available. Serves: 4 to 6
- 2 medium or 1 large jícama (about 12 ounces),
peeled and cut into narrow 1 1/2-inch-long strips
- 3 to 4 clementines or other small seedless oranges, sectioned
- 1/2 cup chopped fresh cilantro
- 4 ounces mixed baby greens
- Juice of 1/2 to 1 lime, to taste
- 1 to 2 tablespoons extra-virgin olive oil, as desired
- 1 tablespoon agave nectar
- Salt and freshly ground pepper to taste
- 1/4 cup toasted pumpkin seeds
Combine all the ingredients in a serving bowl, setting aside about half of the pumpkin seeds. Toss together. Scatter the remaining pumpkin seeds over the top and serve at once.
- Explore more of VegKitchen’s Super Savory Salads.