Jicama and Blood Orange Salad

blood oranges

Our salad recipe pairs jicama with blood oranges, red onions, mango and fresh green chiles.

  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 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


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