Mexican jicama and avocado salad
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Photo, Erik Putz.
Sometimes you just want a break from romaine. This crunchy, satisfying jicama and avocado salad packs plenty of colour and international flavour (and no lettuce).
, peeled, quartered and thinly sliced
, thinly sliced
- SLICE small pieces off top and bottom of orange. Slice off and discard remaining peel, including all white pith, so flesh is showing. Carefully slice segments out, leaving behind the thin membrane that separates them. Place segments in a small bowl. Squeeze any juice from leftover orange pulp into a large bowl. (It should measure about 2 tsp.)
- WHISK orange juice with oil, lime zest and juice, Dijon, honey, chili powder and salt. Add jicama, radishes and orange segments to dressing. Toss until coated. Arrange on a platter. Top with avocado, feta, pepitas, red onion and mint.
Nutrition (per serving)
- 9 g,
- 29 g,
- 27 g,
- 11 g,
- 408 mg.
- Excellent source of
- vitamin C