Jicama and orange salad is a refreshing and flavorful dish that can be enjoyed as a side dish or as a light lunch. It is made with jicama, oranges, carrots, red onion, and a tangy dressing. Jicama is a root vegetable that is native to Mexico and Central America. It has a crisp texture and a slightly sweet flavor. Oranges are a citrus fruit that is known for its high vitamin C content. They add a burst of sweetness and acidity to the salad. Carrots are a root vegetable that is packed with nutrients. They add a crunchy texture and a touch of sweetness to the salad. Red onion adds a bit of sharpness and complexity to the salad. The dressing is typically made with olive oil, vinegar, salt, and pepper. It can also be flavored with herbs, such as cilantro or mint.
Check out the recipes below so you can choose the best recipe for yourself!
JICAMA AND ORANGE SALAD WITH CITRUS-CUMIN VINAIGRETTE
This simple and flavorful salad is well balanced thanks to crunchy jicama, sweet oranges, and tender baby spinach.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 4
Steps:
- Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into 1/4-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.
Nutrition Facts : Calories 144 g, Fat 4 g, Fiber 7 g, Protein 3 g, Sodium 55 g
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.
WATERCRESS, JíCAMA, AND ORANGE SALAD
Categories Salad Citrus Leafy Green No-Cook Quick & Easy Winter Anise Watercress Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
- Remove peel and white pith from oranges. Working over large bowl to catch juices and using small sharp knife, cut oranges between membranes to release segments into bowl. Add jicama, pimientos, and cilantro. Add dressing and toss to coat. Season salad with salt and pepper.
- Divide watercress among 8 plates. Top with orange salad and serve.
ORANGE, CUCUMBER AND JICAMA SALAD
Make and share this Orange, Cucumber and Jicama Salad recipe from Food.com.
Provided by Dancer
Categories Oranges
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Tear the romaine into bite-sized pieces and place in a salad bowl.
- Arrange the oranges, cucumber, onion, jicama, and pepper on top.
- Mix together the oil, vinegar, oregano, and salt and pepper.
- Pour this dressing over the salad and mix lightly.
ORANGE, JíCAMA, AND WATERCRESS SALAD
Provided by Melissa Clark
Categories Salad Leafy Green Appetizer Thanksgiving Orange Fall Winter Healthy Jícama Watercress Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- In small bowl, whisk together lime juice, zest, salt, and pepper. Gradually whisk in oil, whisking until mixture emulsifies.
- In medium bowl, toss together jícama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
- Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes).
- To bowl with orange juice, add orange segments, jícama (including vinaigrette), and watercress. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately.
JICAMA, BEET, AND ORANGE SALAD
This delicious salad recipe is courtesy of Rick Bayless.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Fill a small saucepan with water. Bring to a boil and add salt. When water returns to a boil, reduce heat to a simmer. Add beets and cook until tender, about 20 minutes. Drain and let cool. Cut beets into 4-by-2-inch slices; place in a large bowl.
- Using a zester or vegetable peeler, zest the rind of one of the oranges. Finely chop and add to another large bowl along with the lime juice, orange juice, 1/2 teaspoon salt, sugar, and oil. Mix well and pour over beets; let stand 1 hour.
- Remove peel and pith from the oranges using a sharp paring knife. Carefully cut between membranes to remove segments; set aside.
- Add jicama and orange segments to the beet mixture and season with salt. Place arugula on a serving platter and place beet mixture on top. Sprinkle with peanuts and garnish with sugar can cane.
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
ORANGE AND JICAMA SALAD
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients. Refrigerate for 1 hour.
JICAMA AND ORANGE SALAD
Jicama is a root vegetable with a fresh, somewhat sweet taste that goes well with citrus fruits.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Slice 1 orange in half, and squeeze the juice from one half into a bowl. Add sherry vinegar, salt, and pepper; slowly whisk in oil.
- Cut away peel and pith of remaining 2 1/2 oranges. Slice oranges into 3/8-inch rounds, and use your hands to pull slices apart into bite-size pieces. Set aside in a large bowl.
- Cut jicama into 2-inch matchsticks. Add jicama and onions to orange pieces. Pour vinaigrette over; toss to combine.
ORANGE AND JICAMA SALAD
This sweet and crunchy salad is perfect for summer.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Peel jicama; cut into 4-inch batons ( 1/2 inch thick). Let soak in an ice-water bath.
- Cut peel and pith from oranges; cut flesh into 1/4-inch-thick rounds; quarter rounds. Quarter lemon cucumbers lengthwise. Cut melon into 1/4-inch-thick rounds.
- Drain jicama; pat dry. Arrange all ingredients on a platter. Season with salt and pepper. Drizzle with vinaigrette.
JICAMA AND MANDARIN ORANGE SALAD
Steps:
- Peel and chop the Jicama in small cubes. Add can of mandarin oranges with small amount of liquid. Add chopped cilantro. Add squeezed lime juice, and toss. Refrigerate 10 or 15 minutes. Just before serving you may add blue cheese sprinkles, and/or chopped nuts. Toss and serve.
Tips:
- Choose the right jicama: Look for jicama that is firm and has a smooth, unblemished skin. Avoid jicama that is soft or has any bruises or cuts.
- Peel the jicama properly: Use a sharp knife to carefully peel the jicama. Be sure to remove all of the brown skin.
- Cut the jicama into uniform pieces: This will help ensure that the jicama cooks evenly.
- Don't overcook the jicama: Jicama should be cooked until it is tender-crisp. Overcooking will make it mushy.
- Use fresh oranges: Fresh oranges will give the salad the best flavor. If you don't have fresh oranges, you can use bottled orange juice, but the flavor will not be as good.
Conclusion:
Jicama and orange salad is a refreshing and healthy salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its sweet and tangy flavor, this salad is sure to be a hit with everyone who tries it.
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