Best 2 Avocado Orange And Jícama Salad Recipes
Indulge in a refreshing and vibrant Avocado, Orange, and Jicama Salad, a delightful combination of flavors and textures that will tantalize your taste buds. This healthy salad features ripe avocados, juicy oranges, crisp jicama, and a zesty dressing made with fresh lime juice, honey, and cilantro. It's a perfect side dish for grilled chicken or fish, or as a light and refreshing lunch. The article also includes a recipe for a flavorful Avocado, Orange, and Jicama Smoothie, a delicious and nutritious way to start your day. Additionally, there's a recipe for a zesty Avocado, Orange, and Jicama Salsa, perfect for adding a pop of flavor to tacos, burritos, or nachos.
Check out the recipes below so you can choose the best recipe for yourself!
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
Make and share this Avocado, Orange and Jicama Salad recipe from Food.com.
Provided by txkimmers
Categories Oranges
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 172.5, Fat 6.8, SaturatedFat 0.9, Sodium 10, Carbohydrate 28.7, Fiber 8.6, Sugar 15.7, Protein 2.3
Tips:
- Use ripe avocados: Ripe avocados are creamier and have a more intense flavor. To check if an avocado is ripe, gently squeeze it. If it yields to gentle pressure, it's ripe and ready to eat.
- Choose the right oranges: For this salad, you'll want to use oranges that are sweet and juicy. Avoid oranges that are too sour or tart.
- Use fresh jicama: Fresh jicama has a crisp texture and a slightly sweet flavor. To prepare jicama, peel it and cut it into matchsticks or thin slices.
- Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for busy weeknights.
- Serve the salad immediately: This salad is best served immediately after it's made. The avocados will start to brown if they sit for too long.
Conclusion:
This avocado, orange, and jicama salad is a refreshing and delicious side dish that's perfect for summer gatherings. It's also a great way to get your daily dose of fruits and vegetables. With its simple ingredients and easy preparation, this salad is sure to be a hit with your family and friends.
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