Recipe courtesy of Mary Sue Milliken and Susan Feniger

Jicama and Blood Orange Salad

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  • Level: Easy
  • Total: 7 hr 30 min
  • Prep: 7 hr 30 min
  • Yield: 4 servings



  1. Peel the jicama including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into 2-inch strips. Place in a bowl. 
  2. Peel the oranges and cut supremes by trimming between the membranes to remove the sections, working over the bowl with the jicama to catch the juices. Add remaining ingredients to the bowl and toss gently. Chill 2 hours and serve.