Best 2 Orange Jícama And Watercress Salad Recipes

Orange jícama and watercress salad is a refreshing and nutritious salad that is perfect for a light lunch or a healthy side dish. The jícama adds a crunchy texture and a slightly sweet flavor, while the orange segments provide a juicy burst of citrus. The watercress is peppery and slightly bitter, which balances out the sweetness of the other ingredients. This salad is also very easy to make, and it can be prepared in just a few minutes.

Here are our top 2 tried and tested recipes!

WATERCRESS, JíCAMA, AND ORANGE SALAD

Watercress, Jícama, and Orange Salad image

Categories Salad Citrus Leafy Green No-Cook Quick & Easy Winter Anise Watercress Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons orange juice
1 tablespoon red wine vinegar
1 tablespoon honey
1/2 teaspoon crushed aniseed
1/4 teaspoon cayenne pepper
1/4 cup olive oil
6 navel oranges
4 cups matchstick-size strips peeled jicama (from about 2 1/2 pounds)
2 4-ounce jars sliced pimientos, drained
1/4 cup chopped fresh cilantro
2 large bunches watercress, thick stems trimmed

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, JíCAMA, AND WATERCRESS SALAD

Orange, Jícama, and Watercress Salad image

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

Ingredients

1/4 cup freshly squeezed lime juice (from approximately 2 limes)
1 teaspoon finely grated lime zest
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 small jícama, peeled and cut into 1/4- by 1-inch matchsticks (approximately 5 ounces)
3 large oranges
3 bunches watercress, thick stems removed (about 8 cups, packed)
3/4 cup raw green (hulled) pumpkin seeds (pepitas), toasted (optional)

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.

Tips:

To select the best jicama, look for firm, smooth roots that are free of blemishes.
If you can't find watercress, arugula or mizuna are good substitutes.
For a sweeter salad, use a navel orange. For a tarter salad, use a cara cara or blood orange.
If you don't have fresh orange juice on hand, you can substitute bottled orange juice or orange-flavored sparkling water.
For a vegan version of this salad, omit the honey and use maple syrup or agave nectar instead.

Conclusion:

This orange jicama and watercress salad is a refreshing and healthy side dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and flavorful salad, give this one a try!