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Orange and Jicama Salad

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Orange and Jicama Salad

Jicama makes this salad crunchy and really filling! We infuse extra flavor into it by soaking the matchstick-size pieces in a lime and red wine vinegar dressing with oranges.

Got some spare time on your hands? It’s worth the extra effort to toast the pine nuts in a hot dry pan until they become fragrant and start to turn golden brown. Try this jicama salad as an easy side dish with baked chicken or salmon.

4.56 from 9 votes
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Orange and Jicama Salad

Jicama makes this sunny, citrus salad crunchy and really filling! We infuse extra flavor into it by soaking the matchstick-size pieces in a tangy lime and red wine vinegar dressing.

Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Servings 4 servings
Calories 141 kcal

Ingredients

  • ¼ cup 100% orange juice
  • 2 Tbsp . fresh lime juice
  • 2 Tbsp . red wine vinegar
  • 2 tsp . extra-virgin olive oil
  • 4 medium oranges , peeled, separated into sections
  • 8 oz . jicama , peeled, cut into matchstick-sized pieces
  • 4 cups chopped (or torn) romaine lettuce
  • 4 cups chopped (or torn) red leaf lettuce
  • 1 Tbsp . toasted pine nuts

Instructions

  1. Combine orange juice, lime juice, vinegar, and oil in a small bowl; whisk to blend.
  2. Add oranges and jicama; mix well. Let sit, covered, for 30 minutes.
  3. Combine romaine and red leaf lettuce in a large serving bowl; mix well.
  4. Add orange mixture and pine nuts; toss gently to blend.
  5. Divide evenly between four serving plates.

Container Equivalents
1 Green
1 Purple
1 tsp.

2B Mindset Plate It!
Makes a great veggie and FFC side as part of lunch.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe you’re asking about.

Photos and recipe by Kirsten Morningstar.