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  • Jicama, Orange and Avocado Salad

    Tuesday, April 17, 2012

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    On a recent wander through my favorite local grocery store I came upon an intriguing display of freshly cubed jicama samples along side a gigantic bin of the root vegetable (which, I found out after a little research, is actually in the legume family). One of the things that I have found to be the most critical in my quest to maintain my weight loss is to be open to eating and cooking with unfamiliar ingredients. Variety in my diet ensures that I don’t get bored, that I am getting the most diverse sources of nutrition and that I have fun preparing healthy meals. So, while I had tried jicama when eating out, I had never considered cooking with it. That changed when I found myself faced with a mountain of it and my inner voice challenging me to bring one home to see what would transpire.

    Jicama is prevalent in Mexican and South American cuisine and is often used in salad and salsa. With more exploring through the produce aisle and inspired by one of my favorite Spanish salad recipes, I picked up a couple of avocados, oranges, a red onion and some fresh herbs and headed home to create my first jicama-inspired salad.
    You’ll see that this recipe is really simple, both in preparation and ingredients. I love the different textures and flavors in each bite. The crisp almost popping sensation of the jicama with the creamy rich melting of the avocado and the burst of juice and sweet from the orange. I suspect this will become one of my go-to salads this summer. On this night, I served it with a coriander and cumin crusted halibut. It would be equally yummy served with grilled shrimp or maybe even as an accompaniment to a ceviche.



    © 2012 Nancy Granada Kindred Kitchen

    Jicama, Orange and Avocado Salad

    servings: 4-6 | time: about 20 minutes

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    1 small jicama (about 1 pound), cubed into 1/2″ pieced
    2 naval (seedless) oranges, peeled and cut into 1/2″ pieces
    2 avocados, cut into 1/2″ pieces
    1/4 of a red onion, diced
    1/2 tsp. ground cumin
    2 TBSP. fresh cilantro, chopped (or 1 TBSP. dried)
    Juice of 1 lime
    2-3 TBSP. extra virgin olive oil
    Salt and pepper to taste


    1. Place all of the ingredients (except the salt and pepper) in a medium bowl

    2. Toss to combine (be very gentle when tossing to prevent the avocado and orange from becoming mushy

    3. Season to taste with salt and pepper. Set aside for at least 10 minutes to allow the flavors to come together

    4. Serve with grilled fish, ceviche, or other Latin-inspired cuisine


    2 responses to “Jicama, Orange and Avocado Salad”

    1. […] and the other ladies had covered the chips, guacamole, fish and other sides (like Nancy’s Jicama Orange and Avocado Salad – make it. NOW). So, I volunteered to bring my little salsa along. Because, when you party […]

    2. Yum on Spoon and and Saucer Easy Homemade Salsa….prepare to make a VAT of it….’cause you’ll put it on everything! 🙂

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