Jicama And Citrus Salad Recipe 55 Food

JICAMA-ORANGE SALAD

Steps:

• Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
• Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

JICAMA-CITRUS SALAD

Steps:

• Working over a large bowl, carefully carve out sections of grapefruit and orange from membranes using a paring knife, letting sections fall into bowl and reserving membranes. Transfer juices to a small non-reactive bowl; squeeze membranes into bowl. Discard membranes.
• Add lime juice, cilantro, red pepper flakes, and salt to the small bowl with the juices; stir to combine. Add jicama, apple, and cucumber to the large bowl with the fruit. Pour juice mixture over fruit mixture. Gently toss to coat. Let salad stand for 10 minutes before serving.

XEC, A JICAMA AND CITRUS SALAD

Steps:

• Peel the jicama using a paring knife or by pulling the skins off and placing the knife on the top part of the jicama and pulling down the skins. Remove any excess skin with a potato peeler. Dice the jicama into small bite sizes, place in a large bowl, and squeeze half of the lime juice over it to prevent browning and add flavor. Set aside.
• Peel the oranges, slice them, and then cut the slices in four. Add them to the jicama.
• Peel mandarins with your hands, separate into segments. To remove the seeds, cut along the edge of the side column of the segment, as shown in the picture. Once you cut it, the seeds will come out easily. Place all your deseeded mandarin segments in the bowl with the rest of the fruit.
• Now, in a smaller bowl, mix orange juice, grapefruit juice, the rest of the lime juice, ground pepper, cilantro, and salt. Mix well and pour over fruit. Gently stir everything. You can refrigerate this salad for a couple of hours to allow the flavors to blend, or you can eat it immediately.

SWEET AND CRUNCHY JICAMA SALAD

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

JICAMA CITRUS SALAD

Steps:

• Combine all ingredients; refrigerate until serving.

JICAMA, BELL PEPPER, AND CITRUS SALAD

Steps:

• Toss together jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large bowl.
• Pour lime juice over top.
• Sprinkle with cayenne and paprika. Add salt to taste.
• Let sit 1/2 hour before serving.

JICAMA SALAD WITH CARROT SHREDS AND CITRUS DRESSING

Steps:

• Cut jicama into julienne strips. Put in a medium bowl.
• Add carrot shreds and toss.
• In a jar with a tight fitting lid, combine orange juice, lime juice, vinegar, olive oil, cilantro and salt.
• Cover and shake well. Pour dressing over salad and toss. Serve cold.

JICAMA, CITRUS AND WATERCRESS SALAD RECIPE - (5/5)

Steps:

• In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.

JICAMA CITRUS SALAD WITH SANGRIA DRESSING

Steps:

• For Dressing:.
• Put all ingredients into a tightly covered container and shake to combine.
• For Salad:.
• Arrange 4 orange segments in a half fan shape, with the points coming together at the center of the plate.
• On the opposite side arrange 3 grapefruit segments in a half fan shape, with the points coming together in the center & almost touching the oranges.
• Arrange about 5 jicama cubes down the center of the plate & over the ends of the citrus segments.
• Drizzle with sangria dressing.
• *Note: Fruit can also be all combined in a large serving bowl & passed with the dressing alongside.