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
This sweet, tart, and crunchy salad featuring arugula, jicama, and blood oranges is almost too pretty to eat.
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Servings: 2 to 3
Calories: 508kcal
Ingredients
Raspberry vinaigrette
- 1 cup fresh or frozen raspberries thawed if necessary
- ¼ 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 jicama
- ⅓ cup raw walnuts soaked and chopped
Instructions
- Blend all the dressing ingredients until smooth.
- Remove the rind, pith, membrane, and seeds of oranges.
- Toss the salad ingredients in a large bowl and then drizzle with the dressing.
Nutrition
Calories: 508kcal | Carbohydrates: 37g | Protein: 6g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 22g | Sodium: 40mg | Potassium: 536mg | Fiber: 13g | Sugar: 16g | Vitamin A: 847IU | Vitamin C: 63mg | Calcium: 108mg | Iron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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Note: Plan ahead by soaking raw walnuts for 4 to 6 hours, then rinsing and draining.
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