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Clementine Jicama Salad
Type:
Vegetarian
,
Latin
Preparation Time
Cook Time
Ready In
25 mins
0 mins
25 mins
Opposites attract in this colorful alternative to green salad. Ingredients with two completely different textures - juicy clementines and crunchy jicama - marry in a garlicky vinaigrette. With red onion, cilantro, and fresh cheese, each bite is a burst of cool.
Ingredients
* 1/2 teaspoon chopped garlic
* 1/4 cup fresh lime juice
* 6 tablespoons olive oil
* 1/2 teaspoon sugar
* 8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices
* 1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
* 1 small red onion, thinly sliced
* 3/4 cup packed cilantro sprigs
* 1/2 cup crumbled queso fresco or mild feta
* 1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted
* 1/4 cup fresh lime juice
* 6 tablespoons olive oil
* 1/2 teaspoon sugar
* 8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices
* 1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
* 1 small red onion, thinly sliced
* 3/4 cup packed cilantro sprigs
* 1/2 cup crumbled queso fresco or mild feta
* 1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted
Directions
1. Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
2. Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.
Cooks’ notes:
• Vinaigrette can be made 4 hours ahead and kept at room temperature.
• Clementines, jicama, and onion can be cut 4 hours ahead and chilled.
2. Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.
Cooks’ notes:
• Vinaigrette can be made 4 hours ahead and kept at room temperature.
• Clementines, jicama, and onion can be cut 4 hours ahead and chilled.
