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.
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.
- 1 medium jicama, peeled and diced
- 2 medium oranges
- 1 tomato, seeded and diced
- ¼ red onion, very thinly sliced
- 2 tablespoons cilantro, minced
- 2 limes, zested
- ¼ cup fresh lime juice
- 2 tablespoons red chile powder
- ½ cup honey
- 2 tablespoons water
- salt and pepper to taste
- Peel jicama and cut into ½ inch cubes. Cut oranges into supremes (cut peel away from orange and cut segments away from interior membrane). Dice oranges into ½ inch cubes. Seed tomato and dice into ¼ inch dice. Finely slice red onion. Mince cilantro.
- Toss ingredients and dress lightly with Chile Lime Vinaigrette. Directions follow.
- 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.
-posted by Sandy