Jicama and Citrus Salad
Cold jicama batons and orange rounds under lime juice, ground chile, and salt. The jicama stays snappy and faintly sweet, which is the whole point of serving it raw.
- 1
Cut the peeled jicama into 1/4-inch planks, then cut the planks into batons about 3 inches long. Pile them on a chilled platter.
- 2
Cut the top and bottom off each orange, cut away the peel and white pith following the curve of the fruit, and slice crosswise into 1/4-inch rounds. Lay them over the jicama.
- 3
Pour the lime juice over everything and toss lightly with your hands so the fruit does not break up.
- 4
Sprinkle evenly with the ground chile and salt, scatter the cilantro over the top, and serve cold.
Ingredients
- 1 medium jicama (about 1 1/2 pounds), peeled
- 2 navel oranges
- 2 tablespoons fresh lime juice
- 1 teaspoon ground guajillo chile
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro
Instructions
- 1
Cut the peeled jicama into 1/4-inch planks, then cut the planks into batons about 3 inches long. Pile them on a chilled platter.
- 2
Cut the top and bottom off each orange, cut away the peel and white pith following the curve of the fruit, and slice crosswise into 1/4-inch rounds. Lay them over the jicama.
- 3
Pour the lime juice over everything and toss lightly with your hands so the fruit does not break up.
- 4
Sprinkle evenly with the ground chile and salt, scatter the cilantro over the top, and serve cold.