Avocado, orange, and jicama salad is a refreshing and healthy dish that is perfect for a light lunch or dinner. The avocado provides a creamy texture, the orange adds a sweet and citrusy flavor, and the jicama adds a crunchy texture. This salad is also packed with nutrients, including vitamins A, C, and K, and potassium. It is a great way to get your daily dose of fruits and vegetables. With just a few simple ingredients and a few minutes of prep time, you can have a delicious and nutritious salad that is sure to please everyone at the table.
Here are our top 2 tried and tested recipes!
AVOCADO, ORANGE, AND JíCAMA SALAD
Steps:
- With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
- Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.
AVOCADO, ORANGE AND JICAMA SALAD
Make and share this Avocado, Orange and Jicama Salad recipe from Food.com.
Provided by txkimmers
Categories Oranges
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel jicama and julienne by cutting into 1/4 inch thick slices, then stack and cut into 1/4 inch strips.
- Chop strips onto 2 inch sticks, place in a medium bowl.
- Remove peel and pith from oranges and cut into sections (hold over bowl or slice on a grooved board in order to retain juices).
- Add sections and juice into bowl with jicama.
- Squeeze remaining juice from orange membranes into separate small bowl, add jelly and blend.
- Pour jelly/juice over jicama and orange sections.
- Cut avocado into 1/2 inch dice, chop cilantro and red onion to your preferred size (not too big though).
- Toss with jicama and oranges and let stand 10 minutes or chill for 30 before serving.
- May be served over greens.
Nutrition Facts : Calories 172.5, Fat 6.8, SaturatedFat 0.9, Sodium 10, Carbohydrate 28.7, Fiber 8.6, Sugar 15.7, Protein 2.3
Tips:
- Select ripe avocados: Choose avocados that are firm but slightly soft to the touch. Avoid avocados that are too hard or have brown spots.
- Use seedless oranges: Seedless oranges are easier to peel and segment, making them ideal for salads.
- Peel and dice the jicama: Use a sharp knife to peel the jicama, then dice it into small pieces.
- Make a tangy dressing: Combine lime juice, olive oil, honey, and cilantro to make a flavorful dressing for the salad.
- Toss and serve: Combine all the salad ingredients in a bowl, toss to coat, and serve immediately.
Conclusion:
This avocado, orange, and jicama salad is a healthy and refreshing dish that is perfect for a light lunch or side dish. The combination of sweet oranges, creamy avocados, and crunchy jicama creates a delicious and satisfying salad. The tangy dressing adds a burst of flavor and complements the other ingredients perfectly. This salad is also a great source of vitamins, minerals, and healthy fats. So next time you are looking for a healthy and delicious salad, give this avocado, orange, and jicama salad a try.
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