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. 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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Course: Salad

Cuisine: Raw / healthy

Diet: Vegan, Vegetarian

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 2 to 3

Author: Veg Kitchen

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

• 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.

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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• See more of VegKitchen's raw and almost-raw recipes.

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