Jicama and Orange Salad

Jicama is a root vegetable with a fresh, somewhat sweet taste that goes well with citrus fruits.

  • Servings: 8

Source: MSL Cookbook Vol. 1; Original Classics


  • 3 navel oranges
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoons freshly ground black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium jicama, (about 1 pound), peeled
  • 1 small red onion, sliced into thin semicircles


  1. Slice 1 orange in half, and squeeze the juice from one half into a bowl. Add sherry vinegar, salt, and pepper; slowly whisk in oil.

  2. Cut away peel and pith of remaining 2 1/2 oranges. Slice oranges into 3/8-inch rounds, and use your hands to pull slices apart into bite-size pieces. Set aside in a large bowl.

  3. Cut jicama into 2-inch matchsticks. Add jicama and onions to orange pieces. Pour vinaigrette over; toss to combine.


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