Jícama Salad with Oranges and Cilantro

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.

image_pdfimage_print

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>