Best Jícama Orange And Coriander Salad Recipes

JICAMA-ORANGE SALAD

Steps:

• Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
• Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

JíCAMA, ORANGE, AND CORIANDER SALAD

Steps:

• In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.
• Sprinkle each serving with 10 pine nuts.

ORANGE AND JICAMA SALAD

Steps:

• Peel jicama; cut into 4-inch batons ( 1/2 inch thick). Let soak in an ice-water bath.
• 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.
• Drain jicama; pat dry. Arrange all ingredients on a platter. Season with salt and pepper. Drizzle with vinaigrette.

ORANGE JICAMA SALAD

Steps:

• Whisk together the orange and lime juices in a nonreactive bowl, and taste to make sure you like the mixture of the juices.
• If you feel it needs more lime, or more orange, adjust as necessary, and add salt and pepper to taste; set aside.
• Take your baby greens (or mesclun) and divide it among individual plates (recipe serves 6), and set aside.
• In a large bowl, gently toss the jicama, orange segments, and cilantro.
• Drizzle with the citrus juice mixture and toss gently to combine.
• Arrange the jicama mixture on top of the greens you have arranged on plates, and garnish your salad with red onion slices.
• Sprinkle very lightly with chili powder.
• ENJOY!

RAW BEET SALAD WITH JICAMA, AVOCADO, AND ORANGE

Steps:

• Place beets in medium bowl along with jicama, avocado, orange, and cilantro.
• Whisk together orange juice concentrate, lime juice cumin, and coriander. Whisk in oil. Pour over beet mixture, and toss to mix. Season with salt and pepper, if desired. Sprinkle each serving with toasted pumpkin seeds.

JICAMA AND ORANGE SALAD

Steps:

• Mix the dressing ingredients week, set aside.
• Place all the salad ingredients in a large bowl and toss.
• Pour enough dressing to coat, toss again and plate.
• Garnish each salad with a squeeze of lime and a sprinkling of chile powder, if desired,.

ENSALADA XEK (JICAMA AND MANDARIN ORANGE SALAD)

Steps:

• Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub liberally with lime juice. Cut jicama into julienne strips.
• Toss in a large bowl with the orange juice.
• Peel cucumber, seed and dice.
• Meanwhile, peel oranges and separate into sections, removing any seeds.
• Toss oranges and cucumber with jícama. Add chile and cilantro.
• Toss and check for seasonings. Refrigerate until ready to serve.

JICAMA SALAD WITH ORANGE AND CILANTRO

Steps:

• Peel and cut in half lengthwise: 1 small jicama (about 1/2 pound).
• Cut into 1/4-inch-thick slices. Cut the slices into 1/4 -inch-wide sticks.
• Peel with a sharp knife down to the flesh, removing all the rind and membrane: 2 oranges.
• Slice into 1/4 -inch-thick rounds and remove the seeds. Arrange the jicama and orange slices on a plate. Sprinkle with: A pinch of paprika or spicy chile powder (ancho or guajillo).
• Make a dressing by whisking together: Juice of 1 lime, Salt, 2 tablespoons extra-virgin olive oil.
• Pour over the jicama and oranges. Sprinkle with: 1 to 2 tablespoons chopped cilantro.
• Add 1/4 cup sliced radishes. Taste and add more lime juice if needed.

ORANGE AND JICAMA SALAD

Steps:

• Combine all ingredients. Refrigerate for 1 hour.