Red Chile-Jicama Salad with Orange and Red Onion

Total Time:
50 min
50 min

about 6 servings

  • 3 oranges
  • 1/2 cup Mellow Red Chile Salsa
  • Juice of 1 lime
  • About 1 teaspoon salt
  • 1 small (1-pound) jicama, peeled and cut into 3/4-inch cubes
  • 1 medium-size red onion, thinly sliced
  • 1/2 small fresh pineapple, peeled, cored, and cut into 1-inch pieces (optional)
  • 1 small head romaine, tough outer leaves removed, inner leaves sliced crosswise, 1/2-inch wide
  • 1/2 cup chopped fresh cilantro
  • With a zester or vegetable peeler, remove the zest (colored peel only) from half of an orange. Finely mince the zest and transfer it to a large stainless steel or glass bowl. Add the salsa and lime juice to the orange zest. Taste and season with salt (should be a little salty). Add the jicama and onion, toss to mix well, then let stand for about 30 minutes.

  • Cut the stem and blossom ends from all the oranges, then standing each orange on a cutting board and working close to the flesh, cut away the rind and all the white pith. Cut the oranges into 1/4-inch-thick slices. Cut the slices into quarters.

  • Stir the orange pieces and optional pineapple into the jicama mixture. Divide the lettuce between individual serving plates, forming it into a rough nest shape. Pile the marinated jicama mixture in the middle. Sprinkle everything with cilantro

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