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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 20 min
Prep:: 20 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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.

Photograph by Sang An

Courtesy of Food Network Magazine

My Private Notes

Name: Jicama-Orange Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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