Jicama and Blood Orange Salad : Recipe

Jicama and Blood Orange Salad

Our Jicama and Blood Orange Salad recipe pairs jicama with blood oranges, red onions, mango, fresh green chiles and cilantro. Blood oranges are the best for this salad but if you can't find them you can substitute a Cara Cara navel orange that also has brightly colored flesh. Prepare the salad a couple of hours ahead so the ingredient flavors have time to develop.

Prep20 min |
Total20 min |
Serves 4

Ingredients

- 1 medium jicama - (about 3/4 lb)
- 3 each 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
- 1 each lime, juiced
- 1 bunch cilantro, leaves washed

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.

This salad is a wonderful addition to a Mexican meal be it a nice chicken mole or even some enchiladas.

Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource