Jicama makes this salad crunchy and really filling! We infuse extra flavor into it by soaking the matchstick-size pieces in a lime and red wine vinegar dressing with oranges.
Got some spare time on your hands? It’s worth the extra effort to toast the pine nuts in a hot dry pan until they become fragrant and start to turn golden brown. Try this jicama salad as an easy side dish with baked chicken or salmon.
Orange and Jicama Salad
Jicama makes this sunny, citrus salad crunchy and really filling! We infuse extra flavor into it by soaking the matchstick-size pieces in a tangy lime and red wine vinegar dressing.
- ¼ cup 100% orange juice
- 2 Tbsp . fresh lime juice
- 2 Tbsp . red wine vinegar
- 2 tsp . extra-virgin olive oil
- 4 medium oranges , peeled, separated into sections
- 8 oz . jicama , peeled, cut into matchstick-sized pieces
- 4 cups chopped (or torn) romaine lettuce
- 4 cups chopped (or torn) red leaf lettuce
- 1 Tbsp . toasted pine nuts
Combine orange juice, lime juice, vinegar, and oil in a small bowl; whisk to blend.
Add oranges and jicama; mix well. Let sit, covered, for 30 minutes.
Combine romaine and red leaf lettuce in a large serving bowl; mix well.
Add orange mixture and pine nuts; toss gently to blend.
Divide evenly between four serving plates.
2B Mindset Plate It!
Makes a great veggie and FFC side as part of lunch.
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Photos and recipe by Kirsten Morningstar.