Jicama-Orange Salad
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 255 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 133 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 13 grams
- Protein
- 3 grams
- Sugar
- 21 grams
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 255 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 133 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 13 grams
- Protein
- 3 grams
- Sugar
- 21 grams
Ingredients
4 oranges
1/4 teaspoon ancho chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lime
1 medium jicama, peeled and diced
3 scallions, chopped
2 tablespoons fresh cilantro
Seeds of 1/2 pomegranate
Directions
- Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
- Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.
