Monday, January 9, 2012

What I'm Craving For Dinner: Mexican Jicama and Orange Salad

I'm so craving this salad and I wanted to share it with you. Chris-Anna and I developed this recipe together last summer for a HUGE picnic that we hosted in her backyard. This salad was such a wild success that it goes down, at least in my book, as one of the tastiest salads ever. 

Light and refreshing, with a hint of sweetness from the orange, and all of that crunch from the jicama and radish . . . watch out! It's gonna become on of your favorites too. I made it again for dinner last night, but subbed in baby spinach leaves for the romaine lettuce. It was also fantastic!

It goes without saying that there is no oil and nothing with a mother or a face! If you are watching your weight, just go easy on the avocado or eliminate it all together.

Orange, Jicama, Radish Salad with Citrus Vinaigrette
serves 4 as a starter, 2 as a main dish

Printable Recipe

1 avocado, diced
1 medium jicama, julienned
4 radishes, finely julienned
1 large orange, or 2 small oranges, segments cut out and membrane reserved
2 hearts of romaine, torn to bite sized pieces (or one full head of romaine or 8 cups baby spinach leaves)

For dressing:
Squeeze the juice remaining around the cut orange segments (about 1 Tbsp.)
2 tsp frozen orange juice concentrate
3 Tbsp lemon juice (I used the juice from 2 small lemons)
2 tsp Dijon mustard
Salt and pepper to taste

Cut avocado in half, remove pit, cut into quarters, remove peel and dice.

Peel jicama, slice and then cut sliced into julienne pieces.

Cut top and bottom off radishes. Cut into very thin slices and cut thin slices into fine julienne pieces.

Cut top and bottom off of orange. Cut skin off, from top to bottom. Cut each segment out in between the segment skins. Cut each orange segment into three to four pieces.

In a large bowl, assemble greens, avocado, jicama, radishes and orange segments.

Whisk together ingredients for dressing in a small bowl and pour over salad just before serving. 

Tip- You can use a can of mandarin oranges and reserved liquid instead of orange, or baby spinach leaves instead of romaine lettuce.
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