Jicama, orange and avocado salad
- Serves: 4-6
- Total time: 20 minutes
- 1 small jicama (½kg/1lb), small cubes
- 2 naval (seedless) oranges, small pieces
- 2 avocados, small cubes
- ¼ red onion, finely diced
- 2 tbsp. fresh coriander/cilantro, chopped (or 1 tbsp. dried)
- 2-3 tbsp. extra virgin olive oil
- Juice of 1 lime
- ½ tsp. ground cumin
- Salt and pepper to taste
This recipe for jicama, orange and avocado salad was kindly sent to Kitchen Geekery by Nancy Granada.
One of the things that I have found to be the most critical in my quest to maintain my weight loss is to be open to eating and cooking with unfamiliar ingredients. The extra variety in my diet ensures that I don't get bored, and that I am getting diverse sources of nutrition, it also makes healthy meals more interesting. Jicama is one of these that caught my eye at the supermarket.
Jicama is a crispy, sweet, edible root vegetable that resembles a turnip in physical appearance is prevalent in Mexican and South American cuisine and is often used in salad and salsa. With the help of more exploring through the produce aisle, and inspired by one of my favorite Spanish salad recipes, I picked up a couple of avocados, oranges, a red onion and some fresh herbs and headed home to create my first jicama-inspired salad.
You'll see that this recipe is really simple, both in its preparation and its ingredients. I love the different textures and flavours that are found in each bite; the crisp sensation of the jicama, combining with the creamy richness of the avocado and the burst of citrus juice from the oranges tastes great.
I suspect this will become one of my go-to salads this summer. On this night, I served it with a coriander and cumin crusted halibut. It would be equally delicious served with grilled shrimp or maybe even as an accompaniment to a ceviche.
- Place all of the ingredients (except the salt and pepper) in a medium bowl
- Toss together to combine (be very gentle when tossing to prevent the avocado and orange from becoming mushy.
- Season to taste with salt and pepper, then set aside for at least 10 minutes to allow the flavors to combine.
- Serve with grilled fish, ceviche, or other Latin-inspired cuisine.