Best Sunny Day Jicama Orange Salad Recipes

JICAMA AND BLOOD ORANGE SALAD

Jicama and Blood Orange Salad image

Provided by Food Network

Time 7h30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 medium jicama (about 3/4 pound)
3 blood oranges
1 papaya or mango or small piece of pineapple, well trimmed and cut into 1/2-inch cubes
1 small red onion, peeled and sliced thinly
1 teaspoon sea salt
1/4 to 1/2 dried habanero chile, stemmed, seeded, and finely chopped or cayenne pepper, to taste
3 tablespoons olive oil
Juice of one lime
1 bunch cilantro leaves, washed
1 bunch mint leaves, washed

Steps:

Peel the jicama including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into 2-inch strips. Place in a bowl.
Peel the oranges and cut supremes by trimming between the membranes to remove the sections, working over the bowl with the jicama to catch the juices. Add remaining ingredients to the bowl and toss gently. Chill 2 hours and serve.

Nutrition Facts : Calories 211, Fat 11 grams, SaturatedFat 2 grams, Sodium 545 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 2 grams, Sugar 18 grams

ORANGE AND JICAMA SALAD

Orange and Jicama Salad image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

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.

SUNNY DAY JICAMA-ORANGE SALAD

Sunny Day Jicama-Orange Salad image

Posted for ZWT5 from care2.com site. Interesting that it has allspice in it. Notice that you chill the dressing but not necessarily the assembled salad. And it might not taste quite the same without silty, white glowing sand stuck between your toes and the near promise of a turquoise swim, but you can always imagine.

Provided by WiGal

Categories Salad Dressings

Time 40m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup sour orange juice (or 3/8 cup lime juice with 2 tablespoons mild vinegar)
1 small garlic clove, smashed peeled and finely minced
1 -2 serrano chili, thinly sliced in rounds
generous pinch allspice
1 teaspoon orange zest, chopped fine
1 teaspoon honey
2 tablespoons cilantro or 2 tablespoons mint, coarsely chopped
2 tablespoons olive oil
salt and pepper
1 jicama, peeled and cut into thin slices
2 -3 sweet oranges (or other citrus)
1 red onion, peeled rinsed and thinly sliced
1 yellow sweet pepper, seeded and thinly sliced (optional)

Steps:

Combine all of the dressing components 15 to 30 minutes before serving.
Arrange the salad in a bowl or serving plater.
Drizzle the dressing over the salad to cover.
Serve cool, but not overly chilled for the best flavor.

Nutrition Facts : Calories 247.3, Fat 9.4, SaturatedFat 1.3, Sodium 11.6, Carbohydrate 39.9, Fiber 13.8, Sugar 19.1, Protein 3.2

REFRESHING SWEET AND SPICY JICAMA SALAD (VEGAN)

Refreshing Sweet and Spicy Jicama Salad (Vegan) image

I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!

Provided by Lindsey Pfeiffer

Categories Salad Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

1 large jicama, peeled and julienned
2 navel oranges, peeled and cut into chunks
1 large red bell pepper, cut into bite-size pieces
½ hothouse cucumber, diced
3 small sweet yellow peppers, sliced
2 small sweet orange peppers, sliced
4 radishes, thinly sliced
3 Thai chile peppers, minced
½ jalapeno pepper, diced
½ bunch cilantro, chopped
1 lemon, juiced
ground black pepper to taste

Steps:

Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 28.3 g, Fat 0.5 g, Fiber 12.4 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 7.8 g

JICAMA FRUIT SALAD

Jicama Fruit Salad image

This jicama fruit salad is also known as "pico de gallo" in Mexico. Not to be confused with the other pico de gallo, which is a savory salsa. This salad is very refreshing and very forgiving. Any fruits can be added but the original vegetable in this salad is always jicama.

Provided by Yoly

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound jicama, peeled and diced
2 small mangos, peeled and cut into small chunks
1 orange, sectioned and diced
1 small cucumber - peeled, sliced, cut into thirds
2 limes, juiced
1 ½ tablespoons chili-lime seasoning (such as Tajin®)

Steps:

Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 8.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 456.4 mg, Sugar 15 g

JICAMA-ORANGE SALAD

Jicama-Orange Salad image

Make and share this Jicama-Orange Salad recipe from Food.com.

Provided by JenSmith

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 medium jicama, peeled and cut into 1/4-inch strips
3 large oranges, peeled, seeded, and sectioned
1 medium purple onion, thinly sliced and separated into rings
1 cup orange juice
1/4 cup lime juice
1 teaspoon ground coriander
lettuce leaf
1 lime, thinly sliced

Steps:

Combine jicama, oranges, onion, orange juice, lime jice, and coriander in a bowl. Cover and refrigerate for 1 hour.
Spoon salad onto lettuce leaves with a slotted spoon, and garnish with lime slices.

Nutrition Facts : Calories 118.1, Fat 0.4, SaturatedFat 0.1, Sodium 5.9, Carbohydrate 28.9, Fiber 8.4, Sugar 15.2, Protein 2.3

JICAMA & ORANGE SALAD WITH LIME DRESSING

Jicama & Orange Salad With Lime Dressing image

A friend made this and brought it to our Supper 8 many years ago. We served a Mexican spread and this was a perfect fit. It is very different and truly delicious!

Provided by Chef Buggsy Mate

Categories Lime

Time 35m

Yield 14 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup sugar
1 tablespoon dry mustard
3/4 cup peanut oil
6 tablespoons lime juice, freshly squeezed
1/4 cup honey
3 tablespoons water
1/4 cup white wine vinegar
2 tablespoons fresh cilantro, chopped
1 head leaf lettuce
4 -5 cups peeled matchsticked jicama
5 navel oranges, peeled and sectioned
2 pomegranates, seeded
1/2 cup dry roasted peanuts, finely chopped

Steps:

For the lime dressing, combine the sugar and dry mustard in a medium bowl.
Add the oil, lime juice, honey water, and vinegar.
Stir until well blended.
Stir in cilantro.
For salad, layer ingredients in order they are listed.
Serve with the lime dressing.

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