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.

–

Save & Share

Servings 6

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

09acebe6-083e-4333-81b2-7d627cf09dbb

ingredients 6
Prep Time 15 min
Total Time 2 hr 15 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

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.