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Jicama and Blood Orange Salad
blood oranges photo by:
gourmetsleuth.com
Serves: 4
I N G R E D I E N T S
1 medium jicama -
(about 3/4 lb)
3 Blood oranges
1 papaya, mango or small piece of pineapple well
trimmed, and cut into 1/2" cubes
1 small red onion
peeled, sliced thin
1 teaspoon sea salt
1/2 fresh habanero
or jalapeno chile stemmed, seeded, and finely chopped (or cayenne
pepper, to taste) optional
3 tablespoon olive oil
Juice of one lime
1 bunch
cilantro leaves washed
I N S T
R U C T I O N S
Instructions: Peel the jicama including the fibrous layer just beneath the
skin. Thinly slice the flesh and then cut into 2-inch strips. Place in a
bowl.
Peel the blood oranges and cut
segments by trimming between the membranes to remove the sections,
working over the bowl with the jicama to catch the juices. Add remaining
ingredients to the bowl and toss gently. Chill 2 hours and serve.
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Learn More About
Blood Oranges
Recipes
Here is a selection of Blood Orange Recipes:
Blood Orange Margarita
Shaved Fennel With Blood Oranges,
Pomegranates & Pecorino
Jicama and Blood Orange Salad
More Blood
Orange Recipes from our web directory.
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