Best 2 Orange Jícama And Watercress Salad Recipes

**Indulge in a Refreshing Culinary Journey with Orange, Jicama, and Watercress Salad: A Trio of Vibrant Recipes**

Welcome to a delightful culinary adventure where flavors dance harmoniously in perfect balance. Our article presents an enticing collection of Orange, Jicama, and Watercress Salad recipes that will tantalize your taste buds and add vibrancy to your dining experience. Embark on a journey of flavors as we explore three distinct variations of this refreshing salad, each boasting unique ingredients and tantalizing dressings. From a classic combination of sweet oranges and crisp jicama to an Asian-inspired twist with zesty ginger and sesame, these recipes promise an explosion of flavors that will leave you craving more. Get ready to elevate your salad game and impress your friends and family with these culinary masterpieces.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

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

Ingredients

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.

Tips:

Choose ripe oranges: Look for oranges that are heavy for their size and have a deep orange color. Avoid oranges with blemishes or bruises.
Use a sharp knife: A sharp knife will make it easier to cut the jicama and oranges into thin slices. A mandoline slicer can also be used for this task, if you have one.
Don't overdress the salad: A light dressing is all that is needed to enhance the flavors of the salad ingredients. Too much dressing can overwhelm the delicate flavors of the jicama, oranges, and watercress.
Serve the salad immediately: This salad is best enjoyed fresh. The jicama and oranges will start to lose their crispness after a few hours, so it is best to serve it as soon as it is made.

Conclusion:

This orange, jicama, and watercress salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of sweet oranges, crisp jicama, and peppery watercress is a delightful mix of textures and flavors. The salad is also very easy to make, and it can be tailored to your own taste preferences. For a spicier salad, add a pinch of cayenne pepper or red pepper flakes. For a sweeter salad, add a drizzle of honey or maple syrup. No matter how you choose to make it, this salad is sure to be a hit!