Jicama-Orange Salad

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
Enjoyed cooked or raw in a variety of Mexican dishes, jicama adds crunch and nuttiness to this citrusy summer salad. For a hint of heat, incorporate ancho chili into the dressing.



  1. Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
  2. 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.