Jicama Orange Salsa 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.

ORANGE AND JICAMA SALSA

Steps:

• In a large bowl, combine the first 10 ingredients. Serve with chips. Refrigerate leftovers.

ORANGE-AVOCADO SALAD WITH JICAMA RECIPE

Steps:

• Peel and section 4 oranges; place in medium bowl. Add avocados and jicama; mix lightly.
• Grate zest, then squeeze juice from remaining orange. Discard all but 3 Tbsp. zest and 1/2 cup juice. Place reserved juice in small bowl. Add dressing; mix well. Add to salad; mix lightly.
• Sprinkle with cilantro and reserved zest.

ORANGE-JICAMA SALAD

Steps:

• Combine ingredients.
• Refrigerate 2 hours.

TOMATO ORANGE SALSA

Steps:

• Combine all ingredients in a bowl.
• Let sit for 10-15 minues to allow the flavours to blend.

ORANGE JICAMA SALAD

Steps:

• Whisk together the orange and lime juices in a nonreactive bowl, and taste to make sure you like the mixture of the juices.
• If you feel it needs more lime, or more orange, adjust as necessary, and add salt and pepper to taste; set aside.
• Take your baby greens (or mesclun) and divide it among individual plates (recipe serves 6), and set aside.
• In a large bowl, gently toss the jicama, orange segments, and cilantro.
• Drizzle with the citrus juice mixture and toss gently to combine.
• Arrange the jicama mixture on top of the greens you have arranged on plates, and garnish your salad with red onion slices.
• Sprinkle very lightly with chili powder.
• ENJOY!

MANGO-JICAMA SALSA

Steps:

• Mix all ingredients in a bowl and let sit in the refrigerator for a couple hours before serving. -Enjoy!

ORANGE AND JICAMA SALAD

Steps:

• Combine all ingredients. Refrigerate for 1 hour.

JICAMA SALAD

Steps:

• Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.

JICAMA ORANGE SALSA

Steps:

• Mix together, chill for a few hours. Serve as typical salsa with chips or as a topping on your tossed salad.

JICAMA SALSA

Steps:

• Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.

RED CHILE-JICAMA SALAD WITH ORANGE AND RED ONION

Steps:

• With a zester or vegetable peeler, remove the zest (colored peel only) from half of an orange. Finely mince the zest and transfer it to a large stainless steel or glass bowl. Add the salsa and lime juice to the orange zest. Taste and season with salt (should be a little salty). Add the jicama and onion, toss to mix well, then let stand for about 30 minutes.
• Cut the stem and blossom ends from all the oranges, then standing each orange on a cutting board and working close to the flesh, cut away the rind and all the white pith. Cut the oranges into 1/4-inch-thick slices. Cut the slices into quarters.
• Stir the orange pieces and optional pineapple into the jicama mixture. Divide the lettuce between individual serving plates, forming it into a rough nest shape. Pile the marinated jicama mixture in the middle. Sprinkle everything with cilantro

TEQUILA LIME SHRIMP TACOS WITH ORANGE JICAMA SALSA

Steps:

• In a small bowl combine all ingredients for the shrimp marinade and stir. Place peeled and deveined shrimp in a resealable bag and add the marinade to coat the shrimp. Place sealed bag in the refrigerator for 20 minutes.
• Meanwhile, in a large bowl combine jicama, orange, red onion, cilantro, garlic, oil, and lime juice. Stir well. Set aside until ready to use.
• Heat a large non-stick skillet on medium high. Add shrimp and cook for no longer than 2-3 minutes. Once shrimp starts to curl up and turn pink, flip over and cook the other side. Remove shrimp to a plate immediately so it won't continue to cook. Set aside.
• Stack corn tortillas on top of each other and wrap in a damp paper towel and microwave on high for 1 minute. To Serve: Place 2 corn tortillas on 4 plates and top each tortilla with a little of the salsa mixture and 3 pieces of shrimp per tortilla. Serve with leftover lime wedges cut into small pieces, if desired.

ORANGE-CHILE ROASTED CHICKEN WITH ORANGE-JICAMA SALSA

Steps:

• Heat oven to 400°F.
• Grate 1 tsp. zest from 1 orange. Mix 1/2 tsp. zest, 1/2 tsp. rub seasoning and dressing; reserve for later use. Combine remaining zest and rub seasoning; rub onto outside of chicken, under chicken skin and inside chicken cavities. Place on rack in roasting pan.
• Bake 50 to 55 min. or until chicken is done (165°F).
• Peel oranges; separate into segments. Cut segments into thirds, reserving juices. Mix dressing with reserved juices. Combine oranges, jicama, peppers, onions and reserved dressing mixture. Serve chicken with dressing mixture and fruit salsa.

JíCAMA, ORANGE, AND CORIANDER SALAD

Steps:

• In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.
• Sprinkle each serving with 10 pine nuts.