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: Judita Wignall
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
- 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.
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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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