Jicama-Orange Salad Recipe with Chile Lime Vinaigrette

I can’t believe we haven’t shared this recipe for Jicama-Orange Salad with Chile Lime Vinaigrette… yet.  This is one of my favorite salads and it’s perfect for any outdoor BBQ or just to keep in the fridge for a cool, refreshing snack.

I realized it as I was driving out to the local farm (Ok, so it’s an hour away… what? I can drive an hour to pick beets if I want to).
Anyway, I heard the rain was coming. Again. So, I grabbed Maggie, my mini-schnauzer, and headed out to the local farm before it got too muddy (Maggie just had a bath).

Along the way, I passed dozens of orange stands on the side of the road and decided they were the real treasure. I stopped and filled the back of my car with all kinds of oranges and grapefruits ( I’ll be juicing them forever!).

After dragging the bags of citrus into the house, I couldn’t resist making a double batch of this Jicama-Orange Salad to keep in the fridge and keep me on my diet.

I entered this recipe in the  “Get Grilling” with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans event.

Donna and I first tasted this salad on a trip we took to the Santa Fe School of Cooking and it has been a favorite ever since. In fact, we made it together the last time I was at Donna’s house and the photo was taken with the help and instruction from her photographer/husband extraordinaire, Jim Kelly.

This salad is crunchy, tangy and just a tiny bit sweet.  It is great for any type of diet… low-cal, low-carb, low-fat, you name it. The dressing uses a little honey and no oil. Yes, that’s right.  No oil. Keep it in the fridge and munch on it when you feel like snacking. The jicama stays crunchy. I always miss crunchy when I’m on a diet.

Jicama-Orange Salad

1 medium jicama, peeled and diced

2 medium oranges

1 tomato, seeded and diced

1/4 red onion, very thinly sliced

2 tablespoons cilantro, minced

Directions for Jicama- Orange Salad

Peel jicama and cut into 1/2 inch cubes.  Cut oranges into supremes (cut peel away from orange and cut segments away from interior membrane).  Dice oranges into 1/2 inch cubes.  Seed tomato and dice into 1/4 inch dice.  Finely slice red onion.  Mince cilantro.

Toss ingredients and dress lightly with Chile Lime Vinaigrette.

Chill.

Chile Lime Vinaigrette

2 limes, zested

1/4 cup fresh lime juice

2 tablespoons red chile powder

1/2 cup honey

2 tablespoons water

salt and pepper to taste

Zest  and juice the limes.  In a small bowl, combine the lime juice, lime zest and chile powder.  Whisk in the honey and water.  Add salt and pepper to taste.

Here’s a great “How to” on segmenting an orange by the Cookin’ Canuck

-posted by Sandy

Tagged as: healthy, jicama recipe, low carb recipes, low fat recipes, low glycemic recipe, orange salad