Jicama, Orange and Avocado Salad
By Recipe developed for Sur La Table’s Cooking Classes
Jicama, Orange and Avocado Salad
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- ¼ small red onion, thinly sliced crosswise on a mandolin
- 3 large oranges, rind removed with a knife, quartered and cut into ¼-inch slices
- 1 medium jicama, skin removed with a knife and cut into ½-inch cubes
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon chile powder, plus more to taste
- 2 to 3 tablespoons fresh lime juice
- 2 ripe avocadoes, pitted and cut into ½-inch cubes
- 1 cup coarsely chopped cilantro leaves
- Sea salt, to taste
This crisp and refreshing salad is the perfect accompaniment to a spicy entrée. Consider making ahead by combining all the ingredients except the cilantro and avocado, and marinating so the flavors can be absorbed into the jicama.
In a small colander, rinse sliced onion with cold water and pat dry with paper towels. In a large bowl combine onion, oranges, jicama, oil, chile powder, 2 tablespoons lime juice and toss to combine.
Use a silicone spatula to gently fold in avocado and cilantro. Taste and season with salt, additional chile powder and remaining lime juice. Serve in a chilled salad bowl or in individual chilled salad bowls.
In a small colander, rinse sliced onion with cold water and pat dry with paper towels. In a large bowl combine onion, oranges, jicama, oil, chile powder, 2 tablespoons lime juice and toss to combine.
Use a silicone spatula to gently fold in avocado and cilantro. Taste and season with salt, additional chile powder and remaining lime juice. Serve in a chilled salad bowl or in individual chilled salad bowls.