Monday, April 14, 2008

Jicama Orange Salad

If you've never tried the sweet crunch of a jicama, now is the time. In the produce aisle, you'd never guess what lurks underneath it's dingy brown skin (it almost looks like a big turnip). But get it home and peel it, you will find a wonderful and healthy snack. Most times I just like to chop it up into sticks the size of baby carrots and keep it in the fridge for snacking raw.

This time, I decided on a light and fresh salad, dressed with the juice of oranges, cilantro, cumin and cayenne for a hint of Latin spice.

Jicama Orange Salad

1 small jicama, julienned
1 small avocado, chopped
2 navel oranges, supremed
1/4 cup chopped cilantro
1/2 cup orange juice
1 T. rice wine vinegar
1 T. canola oil
1/4 t. cumin
dash cayenne
salt to taste

Mix first four ingredients. Mix the rest in a bowl and drizzle over the salad.

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