Best 15 Orange Jicama Salad Recipes

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In the realm of refreshing and vibrant salads, the Orange Jicama Salad emerges as a symphony of flavors and textures. This tantalizing dish combines the sweet and juicy notes of oranges with the crisp and refreshing crunch of jicama, creating a harmonious balance that delights the palate. Accented with a zesty lime dressing, this salad offers a burst of citrusy goodness that awakens the senses. The addition of cilantro and mint adds a layer of herbal freshness, while red onion brings a touch of sharpness that cuts through the sweetness of the oranges. Discover this delightful salad recipe, along with variations that cater to different dietary preferences and provide a unique culinary experience.

Let's cook with our recipes!

JICAMA-ORANGE SALAD



Jicama-Orange Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 oranges
1/4 teaspoon ancho chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lime
1 medium jicama, peeled and diced
3 scallions, chopped
2 tablespoons fresh cilantro
Seeds of 1/2 pomegranate

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.

AVOCADO, ORANGE, AND JíCAMA SALAD



Avocado, Orange, and Jícama Salad image

Categories     Salad     Quick & Easy     Orange     Avocado     Fall     Jícama     Gourmet

Yield Serves 4

Number Of Ingredients 9

3 navel oranges
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon sugar
2 tablespoons white-wine vinegar
2 tablespoons olive oil
1 medium jícama (about 3/4 pound)
2 firm-ripe California avocados

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.

JICAMA AND ORANGE SALAD WITH CITRUS-CUMIN VINAIGRETTE



Jicama and Orange Salad with Citrus-Cumin Vinaigrette image

This simple and flavorful salad is well balanced thanks to crunchy jicama, sweet oranges, and tender baby spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 4

2 oranges
1 jicama (about 1 1/2 pounds), peeled and julienned
3 ounces baby spinach, rinsed
Citrus-Cumin Vinaigrette

Steps:

  • Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into 1/4-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.

Nutrition Facts : Calories 144 g, Fat 4 g, Fiber 7 g, Protein 3 g, Sodium 55 g

ORANGE, CUCUMBER AND JICAMA SALAD



Orange, Cucumber and Jicama Salad image

Make and share this Orange, Cucumber and Jicama Salad recipe from Food.com.

Provided by Dancer

Categories     Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

1 head romaine lettuce
2 navel oranges, peeled and thinly sliced
1 cucumber, peeled and sliced
1 small red onion, sliced into rings
3/4 cup chopped peeled jicama
1 small red pepper, seeded,de-ribbed,and diced
1/3 cup olive oil or 1/3 cup canola oil
3 tablespoons white wine vinegar
1/2 teaspoon crumbled dried oregano
salt & freshly ground black pepper

Steps:

  • Tear the romaine into bite-sized pieces and place in a salad bowl.
  • Arrange the oranges, cucumber, onion, jicama, and pepper on top.
  • Mix together the oil, vinegar, oregano, and salt and pepper.
  • Pour this dressing over the salad and mix lightly.

WATERCRESS, JíCAMA, AND ORANGE SALAD



Watercress, Jícama, and Orange Salad image

Categories     Salad     Citrus     Leafy Green     No-Cook     Quick & Easy     Winter     Anise     Watercress     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

2 tablespoons orange juice
1 tablespoon red wine vinegar
1 tablespoon honey
1/2 teaspoon crushed aniseed
1/4 teaspoon cayenne pepper
1/4 cup olive oil
6 navel oranges
4 cups matchstick-size strips peeled jicama (from about 2 1/2 pounds)
2 4-ounce jars sliced pimientos, drained
1/4 cup chopped fresh cilantro
2 large bunches watercress, thick stems trimmed

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
  • Remove peel and white pith from oranges. Working over large bowl to catch juices and using small sharp knife, cut oranges between membranes to release segments into bowl. Add jicama, pimientos, and cilantro. Add dressing and toss to coat. Season salad with salt and pepper.
  • Divide watercress among 8 plates. Top with orange salad and serve.

AVOCADO, ORANGE AND JICAMA SALAD



Avocado, Orange and Jicama Salad image

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

2 cups jicama
2 large oranges
2 tablespoons jalapeno jelly
1 large Hass avocado
1/4 cup cilantro
1/4 cup red onion

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

ORANGE, JíCAMA, AND WATERCRESS SALAD



Orange, Jícama, and Watercress Salad image

Provided by Melissa Clark

Categories     Salad     Leafy Green     Appetizer     Thanksgiving     Orange     Fall     Winter     Healthy     Jícama     Watercress     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1/4 cup freshly squeezed lime juice (from approximately 2 limes)
1 teaspoon finely grated lime zest
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 small jícama, peeled and cut into 1/4- by 1-inch matchsticks (approximately 5 ounces)
3 large oranges
3 bunches watercress, thick stems removed (about 8 cups, packed)
3/4 cup raw green (hulled) pumpkin seeds (pepitas), toasted (optional)

Steps:

  • In small bowl, whisk together lime juice, zest, salt, and pepper. Gradually whisk in oil, whisking until mixture emulsifies.
  • In medium bowl, toss together jícama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
  • Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes).
  • To bowl with orange juice, add orange segments, jícama (including vinaigrette), and watercress. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately.

JICAMA, BEET, AND ORANGE SALAD



Jicama, Beet, and Orange Salad image

This delicious salad recipe is courtesy of Rick Bayless.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

4 large beets, peeled and green tops removed
Coarse salt
3 seedless oranges
5 tablespoons freshly squeezed lime juice
2 1/2 tablespoons freshly squeezed orange juice
1 teaspoon sugar
1/4 cup peanut oil, preferably unrefined
1 medium jicama, brown skin and exterior layer removed, cut into 4-by-2-inch slices
4 cups wild baby arugula
2/3 cup roasted, salted peanuts
1 piece sugar cane (3 to 4 inches), peeled and cut lengthwise into slivers

Steps:

  • Fill a small saucepan with water. Bring to a boil and add salt. When water returns to a boil, reduce heat to a simmer. Add beets and cook until tender, about 20 minutes. Drain and let cool. Cut beets into 4-by-2-inch slices; place in a large bowl.
  • Using a zester or vegetable peeler, zest the rind of one of the oranges. Finely chop and add to another large bowl along with the lime juice, orange juice, 1/2 teaspoon salt, sugar, and oil. Mix well and pour over beets; let stand 1 hour.
  • Remove peel and pith from the oranges using a sharp paring knife. Carefully cut between membranes to remove segments; set aside.
  • Add jicama and orange segments to the beet mixture and season with salt. Place arugula on a serving platter and place beet mixture on top. Sprinkle with peanuts and garnish with sugar can cane.

JICAMA & ORANGE SALAD WITH LIME DRESSING



Jicama & Orange Salad With Lime Dressing image

A friend made this and brought it to our Supper 8 many years ago. We served a Mexican spread and this was a perfect fit. It is very different and truly delicious!

Provided by Chef Buggsy Mate

Categories     Lime

Time 35m

Yield 14 serving(s)

Number Of Ingredients 13

1/2 cup sugar
1 tablespoon dry mustard
3/4 cup peanut oil
6 tablespoons lime juice, freshly squeezed
1/4 cup honey
3 tablespoons water
1/4 cup white wine vinegar
2 tablespoons fresh cilantro, chopped
1 head leaf lettuce
4 -5 cups peeled matchsticked jicama
5 navel oranges, peeled and sectioned
2 pomegranates, seeded
1/2 cup dry roasted peanuts, finely chopped

Steps:

  • For the lime dressing, combine the sugar and dry mustard in a medium bowl.
  • Add the oil, lime juice, honey water, and vinegar.
  • Stir until well blended.
  • Stir in cilantro.
  • For salad, layer ingredients in order they are listed.
  • Serve with the lime dressing.

ORANGE AND JICAMA SALAD



Orange and Jicama Salad image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1 jicama, peeled, sliced, julienned
3 oranges, supremed
1 small red onion, diced
1 jalapeno pepper, stemmed, seeded, chopped fine (wear rubber gloves)
1 tablespoon honey
2 tablespoons chopped cilantro
Salt and pepper to taste

Steps:

  • Combine all ingredients. Refrigerate for 1 hour.

ORANGE JICAMA SALAD



Orange Jicama Salad image

This is a recipe I found in the local paper. I was a bit hesitant to try it. When arranging it, it was so beautiful! The flavors are amazing! I ate it w/out the onion because of stomach issues with raw onions, but Im sure it was even better with the onion :-) ENJOY!!!

Provided by love4culinary

Categories     Lime

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup orange juice, freshly squeezed
2 tablespoons lime juice, freshly squeezed
salt and pepper, to taste
4 cups baby greens or 4 cups mesclun
1 medium jicama, peeled and julienned
2 navel oranges or 2 another seedless variety oranges, peeled,pith removed and segmented
1/2 cup cilantro, coarsely chopped
1/2 red onion, sliced very thin
dried ancho chile powder or new mexico chile powder, to taste

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!

JICAMA AND MANDARIN ORANGE SALAD



JICAMA AND MANDARIN ORANGE SALAD image

Categories     Citrus     Fruit     Brunch     No-Cook     Quick & Easy

Yield 4

Number Of Ingredients 7

Jicama, two cups, 1/2" cubes
madarin oranges, large 303 can, and 4 Tbl of liquid from oranges
cilantro, 3/4 cup, chopped
fresh squeezed limes, 1/4 cup
optional:
blue cheese sprinkles, 3 Tbl
chopped walnuts, 1/2 cup

Steps:

  • Peel and chop the Jicama in small cubes. Add can of mandarin oranges with small amount of liquid. Add chopped cilantro. Add squeezed lime juice, and toss. Refrigerate 10 or 15 minutes. Just before serving you may add blue cheese sprinkles, and/or chopped nuts. Toss and serve.

JICAMA AND ORANGE SALAD



Jicama and Orange Salad image

Jicama is a root vegetable with a fresh, somewhat sweet taste that goes well with citrus fruits.

Provided by Martha Stewart

Number Of Ingredients 7

3 navel oranges
1 tablespoon sherry vinegar
1/2 teaspoon salt
1/8 teaspoons freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
1 medium jicama, (about 1 pound), peeled
1 small red onion, sliced into thin semicircles

Steps:

  • Slice 1 orange in half, and squeeze the juice from one half into a bowl. Add sherry vinegar, salt, and pepper; slowly whisk in oil.
  • Cut away peel and pith of remaining 2 1/2 oranges. Slice oranges into 3/8-inch rounds, and use your hands to pull slices apart into bite-size pieces. Set aside in a large bowl.
  • Cut jicama into 2-inch matchsticks. Add jicama and onions to orange pieces. Pour vinaigrette over; toss to combine.

ORANGE AND JICAMA SALAD



Orange and Jicama Salad image

This sweet and crunchy salad is perfect for summer.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 jicama (1 1/2 pounds)
2 navel oranges
4 lemon cucumbers
1 snake melon or English (hothouse) cucumber
1 cup nasturtium flowers and leaves
Coarse salt and freshly ground pepper
1/2 cup Creamy Orange Vinaigrette

Steps:

  • Peel jicama; cut into 4-inch batons ( 1/2 inch thick). Let soak in an ice-water bath.
  • Cut peel and pith from oranges; cut flesh into 1/4-inch-thick rounds; quarter rounds. Quarter lemon cucumbers lengthwise. Cut melon into 1/4-inch-thick rounds.
  • Drain jicama; pat dry. Arrange all ingredients on a platter. Season with salt and pepper. Drizzle with vinaigrette.

ORANGE JICAMA SALAD



Orange Jicama Salad image

Make and share this Orange Jicama Salad recipe from Food.com.

Provided by Dancer

Categories     Citrus

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

2 heads romaine lettuce or 2 heads butter lettuce, tear into long shreds
1/4 large jicama, julienned
4 navel oranges, peeled and sectioned
1 medium red onion, chopped
8 radishes, sliced or cut into flowers
6 tablespoons vegetable oil
2 tablespoons fresh orange juice
1/2 teaspoon chili powder
1 teaspoon white vinegar
1/4 teaspoon salt
fresh ground pepper

Steps:

  • On 8 individual salad plates, arrange a bed of shredded lettuce.
  • Sprinkle the jicama on top.
  • Arrange about 5 orange sections in a flower pattern on top of each.
  • Sprinkle with the chopped red onion.
  • Put a radish in the center of each salad.
  • In a small, tightly lidded jar, combine the oil, orange juice, chili powder, vinegar, salt and pepper.
  • Shake to blend well.
  • Sprinkle about 1 tablespoon over each salad just before serving.

Tips for Making a Refreshing and Nutritious Orange Jicama Salad:

  • Choose the Right Jicama: Select firm, smooth-skinned jicama roots that are free of blemishes, bruises, and soft spots. These will yield the best texture and flavor in your salad.
  • Peel and Cut the Jicama Properly: Use a sharp knife or peeler to remove the tough outer skin of the jicama. Then, cut the jicama into matchsticks or thin slices for a crisp and refreshing texture in your salad.
  • Use Fresh Oranges: Opt for fresh, juicy oranges to get the most vibrant flavor. Zest and juice the oranges to incorporate their bright citrusy notes into the dressing and salad.
  • Select Quality Ingredients: Choose ripe, sweet carrots and crisp celery for added texture and flavor. Use fresh cilantro or mint for a refreshing herbal touch.
  • Make a Tangy Dressing: Combine lime juice, honey, olive oil, and a touch of salt and pepper to create a tangy and well-balanced dressing that complements the flavors of the salad ingredients.
  • Chill Before Serving: For the best flavor and texture, chill the salad for at least 30 minutes before serving. This allows the flavors to meld and the salad to become even more refreshing.

Conclusion:

Orange jicama salad is a delightful blend of flavors, textures, and colors that makes for a perfect side dish or light lunch. Its combination of sweet, tangy, and refreshing elements, along with the crunch of jicama, carrots, and celery, creates a satisfying and nutritious meal. By following the tips above, you can easily prepare a delicious and vibrant orange jicama salad that is sure to impress your family and friends. Experiment with different variations, such as adding chopped nuts or seeds for extra crunch, or using a different citrus fruit like grapefruit or lemon for a unique twist. Enjoy this refreshing and healthy salad as part of a balanced diet.

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