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Jicama and Orange Salad with Queso Fresco
Jicama, a root vegetable native to Mexico, has a ruddy, tough brown skin which must be removed before eating. Once peeled, it resembles a raw potato. Often eaten raw, jicama’s texture is crisp, snappy and a little starchy and its flavor is mild and with a hint of sweetness. This cool, refreshing salad combines slices of jicama with sweet-tangy oranges, along with herbal cilantro and salty queso fresco. Serve it alongside grilled meat or chicken, or as a side dish for a Mexican-inspired meal.
6 to 8
Servings
Tip
Don’t use regular chili powder. It typically is a blend that includes dried chilies, cumin, oregano and garlic; it’ll muddy the flavors in this salad. Instead, look for pure ancho chili powder, which is made by pulverizing nothing more than ancho chilies.
30 minutes
15 minutes active
Ingredients
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2
navel oranges
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2
tablespoons lime juice
Directions
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01Using a sharp knife, slice off the top and bottom ½ inch from each orange. One at a time, stand the oranges on a cut end and cut from top to bottom following the contours of the fruit to remove the peel and white pith. Hold each orange over a small bowl and cut between the membranes to release the segments, letting them drop into the bowl. Once all of the segments have been cut free, squeeze the membranes over a large bowl to extract all the juice; discard the membranes.
Reviews
February 15, 2024
Fresh and crunchy jicima and orange salad.
I used feta cheese and honey in my salad not having any of the agave syrup or Qoesto Fresco. From what I've learned there are two feelings about cilantro. You either like it or you don't. I'm in the latter category. Hhaving used it in a few other recipes I substituted sweet Marjoram. The results were astounding and those I served it to loved it.
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