Best 2 Avocado Orange And Jícama Salad Recipes

AVOCADO, ORANGE, AND JíCAMA SALAD

Steps:

• With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
• Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.

AVOCADO, ORANGE AND JICAMA SALAD

Steps:

• Peel jicama and julienne by cutting into 1/4 inch thick slices, then stack and cut into 1/4 inch strips.
• Chop strips onto 2 inch sticks, place in a medium bowl.
• Remove peel and pith from oranges and cut into sections (hold over bowl or slice on a grooved board in order to retain juices).
• Add sections and juice into bowl with jicama.
• Squeeze remaining juice from orange membranes into separate small bowl, add jelly and blend.
• Pour jelly/juice over jicama and orange sections.
• Cut avocado into 1/2 inch dice, chop cilantro and red onion to your preferred size (not too big though).
• Toss with jicama and oranges and let stand 10 minutes or chill for 30 before serving.
• May be served over greens.