Chopped jicama salad
Indulge in the crisp freshness of a chopped jicama salad. Bursting with vibrant flavors and textures, this colorful dish is a culinary delight.
Ingredients:
- 1 cup packed cilantro
- ½ cup extra-virgin olive oil
- ¼ cup lime juice
- ¼ cup orange juice
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- Pinch of minced garlic
- 2 large oranges
- 8 cups mixed salad greens
- 1 avocado, diced
- ¼ cup slivered red onion
- ½ cup Cilantro-Lime Vinaigrette
Instructions:
- For making the vinaigrette: Blend together cilantro, oil, lime juice, orange juice, salt, pepper, and garlic in a blender or food processor until it has a smooth consistency.
- For preparing the salad: Trim both ends of the oranges. Peel off the skin and white part using a sharp knife; discard the peel. Over a salad bowl, separate the orange segments from the membrane; discard the membrane. Include greens, avocado, onion, and the vinaigrette; mix well to cover the salad. (You can store any extra dressing in the refrigerator for a maximum of 2 days.)
Summary:
- Calories: 434 kcal
- Fat: 28 g
- Protein: 5 g
- Carbs: 45 g
- Potassium: 1136 mg
- Magnesium: 82 mg