Рецепт Jicama-Orange Salad Recipe with Chile Lime Vinaigrette
I can’t believe we haven’t shared this recipe for Jicama-Orange Salad with Chile Lime Vinaigrette… yet. This is one of my favorite salads and it’s perfect for any outdoor BBQ or just to keep in the fridge for a cool, refreshing snack.
I realized it as I was driving out to the local farm (Ok, so it’s an hour away… what? I can drive an hour to pick beets if I want to).
Anyway, I heard the rain was coming. Again. So, I grabbed Maggie, my mini-schnauzer, and headed out to the local farm before it got too muddy (Maggie just had a bath).
Along the way, I passed dozens of orange stands on the side of the road and decided they were the real treasure. I stopped and filled the back of my car with all kinds of oranges and grapefruits ( I’ll be juicing them forever!).
After dragging the bags of citrus into the house, I couldn’t resist making a double batch of this Jicama-Orange Salad to keep in the fridge and keep me on my diet.
I entered this recipe in the “Get Grilling” with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans event.
Donna and I first tasted this salad on a trip we took to the Santa Fe School of Cooking and it has been a favorite ever since. In fact, we made it together the last time I was at Donna’s house and the photo was taken with the help and instruction from her photographer/husband extraordinaire, Jim Kelly.
This salad is crunchy, tangy and just a tiny bit sweet. It is great for any type of diet… low-cal, low-carb, low-fat, you name it. The dressing uses a little honey and no oil. Yes, that’s right. No oil. Keep it in the fridge and munch on it when you feel like snacking. The jicama stays crunchy. I always miss crunchy when I’m on a diet.
Jicama-Orange Salad
1 medium jicama, peeled and diced
2 medium oranges
1 tomato, seeded and diced
1/4 red onion, very thinly sliced
2 tablespoons cilantro, minced
Directions for Jicama- Orange Salad
Peel jicama and cut into 1/2 inch cubes. Cut oranges into supremes (cut peel away from orange and cut segments away from interior membrane). Dice oranges into 1/2 inch cubes. Seed tomato and dice into 1/4 inch dice. Finely slice red onion. Mince cilantro.
Toss ingredients and dress lightly with Chile Lime Vinaigrette.
Chill.
- Chile Lime Vinaigrette
- 2 limes, zested
- 1/4 cup fresh lime juice
- 2 tablespoons red chile powder
- 1/2 cup honey
- 2 tablespoons water
- salt and pepper to taste
Zest and juice the limes. In a small bowl, combine the lime juice, lime zest and chile powder. Whisk in the honey and water. Add salt and pepper to taste.
Here’s a great “How to” on segmenting an orange by the Cookin’ Canuck
-posted by Sandy
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