Jicama-Orange Salad

Looking for a combination of vegetable & fruit salad? Then check out this sweet and tart jicama-orange salad recipe – perfect for a side dish.

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  • prep time 15 min
  • total time 2 hr 15 min
  • ingredients 6
  • servings 6
 

Ingredients

2
cups cubed peeled jicama
2
large blood or navel oranges, peeled, sliced and halved
1/2
cup orange juice
2
tablespoons chopped fresh cilantro
1/2
teaspoon salt
1
avocado, pitted, peeled and cubed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large nonmetal bowl, combine all ingredients except avocado; mix well. Cover; refrigerate 2 to 3 hours before serving.
  • 2 Just before serving, add avocado; toss gently. Serve with slotted spoon.
  • 1 In large nonmetal bowl, combine all ingredients except avocado; mix well. Cover; refrigerate 2 to 3 hours before serving.
  • 2 Just before serving, add avocado; toss gently. Serve with slotted spoon.

EXPERT TIPS

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Expert Tips

Jicama, also called Mexican potato, is popular in Mexican cooking. The large bulbous root is covered with a thin tan skin. Inside the white jicama flesh is like a cross between an apple, a potato and a water chestnut. Raw jicama is sweet, juicy and crisp – perfect in salads. Blood oranges have a mottled orange-and-red peel and a deep-red or white-and-red-streaked flesh that tastes both sweet and tart.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2/3 Cup
Calories
110
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
180mg
180%;
Total Carbohydrate
15g
15%
(Dietary Fiber
5g
5%
  Sugars
8g
8%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
90%;
Calcium
4%;
Iron
4%;
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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