New This Month

Orange and Jicama Salad

This sweet and crunchy salad is perfect for summer.

  • Servings: 8

Source: Martha Stewart Living, July 2004


  • 1 jicama (1 1/2 pounds)
  • 2 navel oranges
  • 4 lemon cucumbers
  • 1 snake melon or English (hothouse) cucumber
  • 1 cup nasturtium flowers and leaves
  • Coarse salt and freshly ground pepper
  • 1/2 cup Creamy Orange Vinaigrette


  1. Peel jicama; cut into 4-inch batons ( 1/2 inch thick). Let soak in an ice-water bath.

  2. Cut peel and pith from oranges; cut flesh into 1/4-inch-thick rounds; quarter rounds. Quarter lemon cucumbers lengthwise. Cut melon into 1/4-inch-thick rounds.

  3. Drain jicama; pat dry. Arrange all ingredients on a platter. Season with salt and pepper. Drizzle with vinaigrette.

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