Jícama, Avocado and Orange Salad
Servings
6 Servings
Ingredients
- Dressing
- 1/4 c. extra virgin olive oil
- 1/4 c. honey
- 1/3 c. fresh lime or lemon juice
- 1/2 tsp. chili powder
- Kosher or sea salt and freshly ground pepper
- 1 red jalapeño chili pepper very thinly sliced (optional)Salad
- 2 large navel oranges
- 2 ripe but still firm avocados
- 1 lb. jícama
- 1/2 c. California raisins
- 1/2 c. chopped cilantro
Instructions
Preparation
- 1 Dressing2 Whisk to combine first 5 dressing ingredients. Season with salt and pepper, to taste. Set aside.3 Salad4 With a sharp paring knife, peel the oranges and remove the white layer of pith. Cut oranges into 1/4-inch rounds.5 Halve the avocados and remove the seed. Using a large spoon, carefully scoop out the avocado halves and cut into thin, uniform slices.6 Arrange the avocado and orange slices, overlapping, around each of 6 salad plates. Drizzle with a little of the dressing.7 Peel the jícama and cut it into 1/8-inch slices, then cut the slices into 1/8-inch matchsticks.8 Toss the jicama with the raisins, cilantro and remaining dressing. Mound the mixture in the center of each salad.
- Source: Chef Roy Harland and California Raisin Marketing Board
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