Best Orange And Jicama Salsa Recipes

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JICAMA-ORANGE SALAD



Jicama-Orange Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 oranges
1/4 teaspoon ancho chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lime
1 medium jicama, peeled and diced
3 scallions, chopped
2 tablespoons fresh cilantro
Seeds of 1/2 pomegranate

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.

JICAMA ORANGE SALSA



Jicama Orange Salsa image

Make and share this Jicama Orange Salsa recipe from Food.com.

Provided by BakinBaby

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium oranges, peeled and chopped
1 cup jicama, chopped
1/2 cup tomatillo, chopped
1/2 cup red onion, chopped
4 tablespoons cilantro, chopped
2 tablespoons lime juice
2 teaspoons honey
1/2 teaspoon salt
2 tablespoons jalapenos, chopped fine

Steps:

  • Mix together, chill for a few hours. Serve as typical salsa with chips or as a topping on your tossed salad.

Nutrition Facts : Calories 70.3, Fat 0.3, SaturatedFat 0.1, Sodium 293.5, Carbohydrate 17.2, Fiber 3.9, Sugar 11.3, Protein 1.3

ORANGE-CHILE ROASTED CHICKEN WITH ORANGE-JICAMA SALSA



Orange-Chile Roasted Chicken with Orange-Jicama Salsa image

A flavorful orange-jicama salsa makes the perfect accompaniment to this spicy-sweet Healthy Living roasted chicken recipe.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

2 navel oranges
3 Tbsp. A.1. Dry Rub Bold Original, divided
1/3 cup KRAFT Zesty Italian Dressing
1 whole chicken (3 lb.)
1 small jicama, peeled, chopped
1 red pepper, chopped
3 green onions, sliced

Steps:

  • Heat oven to 400°F.
  • Grate 1 tsp. zest from 1 orange. Mix 1/2 tsp. zest, 1/2 tsp. rub seasoning and dressing; reserve for later use. Combine remaining zest and rub seasoning; rub onto outside of chicken, under chicken skin and inside chicken cavities. Place on rack in roasting pan.
  • Bake 50 to 55 min. or until chicken is done (165°F).
  • Peel oranges; separate into segments. Cut segments into thirds, reserving juices. Mix dressing with reserved juices. Combine oranges, jicama, peppers, onions and reserved dressing mixture. Serve chicken with dressing mixture and fruit salsa.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g

JICAMA SALSA



Jicama Salsa image

Provided by Sunny Anderson

Time 5m

Yield 4 servings

Number Of Ingredients 10

1 (1 1/2 pound) jicama, peeled and diced
1 Granny Smith apple, peeled, cored and diced
1/2 small red onion, diced
3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon sugar
2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
Pinch kosher salt and freshly ground black pepper

Steps:

  • Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.

RED CHILE-JICAMA SALAD WITH ORANGE AND RED ONION



Red Chile-Jicama Salad with Orange and Red Onion image

Provided by Food Network

Categories     side-dish

Time 50m

Yield about 6 servings

Number Of Ingredients 9

3 oranges
1/2 cup Mellow Red Chile Salsa
Juice of 1 lime
About 1 teaspoon salt
1 small (1-pound) jicama, peeled and cut into 3/4-inch cubes
1 medium-size red onion, thinly sliced
1/2 small fresh pineapple, peeled, cored, and cut into 1-inch pieces (optional)
1 small head romaine, tough outer leaves removed, inner leaves sliced crosswise, 1/2-inch wide
1/2 cup chopped fresh cilantro

Steps:

  • With a zester or vegetable peeler, remove the zest (colored peel only) from half of an orange. Finely mince the zest and transfer it to a large stainless steel or glass bowl. Add the salsa and lime juice to the orange zest. Taste and season with salt (should be a little salty). Add the jicama and onion, toss to mix well, then let stand for about 30 minutes.
  • Cut the stem and blossom ends from all the oranges, then standing each orange on a cutting board and working close to the flesh, cut away the rind and all the white pith. Cut the oranges into 1/4-inch-thick slices. Cut the slices into quarters.
  • Stir the orange pieces and optional pineapple into the jicama mixture. Divide the lettuce between individual serving plates, forming it into a rough nest shape. Pile the marinated jicama mixture in the middle. Sprinkle everything with cilantro

ORANGE AND JICAMA SALAD



Orange and Jicama Salad image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1 jicama, peeled, sliced, julienned
3 oranges, supremed
1 small red onion, diced
1 jalapeno pepper, stemmed, seeded, chopped fine (wear rubber gloves)
1 tablespoon honey
2 tablespoons chopped cilantro
Salt and pepper to taste

Steps:

  • Combine all ingredients. Refrigerate for 1 hour.

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