Jicama and Orange Salad with Citrus-Cumin Vinaigrette

This simple and flavorful salad is well balanced thanks to crunchy jicama, sweet oranges, and tender baby spinach.

  • Servings: 4

Photography: Richard Gerhard Jung

Source: MSL Cookbook Vol. 2; The New Classics



  1. Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into 1/4-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.


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