Jicama-Orange Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  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.

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