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Recipe for a Refreshing Orange and Jicama Salad

Jicama makes this salad crunchy and really filling! We infuse extra flavor into it by soaking the matchstick-size pieces in a lime and red wine vinegar dressing with oranges.

Got some spare time on your hands? It’s worth the extra effort to toast the pine nuts in a hot dry pan until they become fragrant and start to turn golden brown. Try this jicama salad as an easy side dish with baked chicken or salmon.

Recipe for a Refreshing Orange and Jicama Salad

Orange and Jicama Salad

Jicama makes this sunny, citrus salad crunchy and really filling! We infuse extra flavor into it by soaking the matchstick-size pieces in a tangy lime and red wine vinegar dressing.

  • ¼
    cup
    100% orange juice
  • 2
    Tbsp
    . fresh lime juice
  • 2
    Tbsp
    . red wine vinegar
  • 2
    tsp
    . extra-virgin olive oil
  • 4
    medium oranges
    , peeled, separated into sections
  • 8
    oz
    . jicama
    , peeled, cut into matchstick-sized pieces
  • 4
    cups
    chopped
    (or torn) romaine lettuce
  • 4
    cups
    chopped
    (or torn) red leaf lettuce
  • 1
    Tbsp
    . toasted pine nuts
  1. Combine orange juice, lime juice, vinegar, and oil in a small bowl; whisk to blend.

  2. Add oranges and jicama; mix well. Let sit, covered, for 30 minutes.

  3. Combine romaine and red leaf lettuce in a large serving bowl; mix well.

  4. Add orange mixture and pine nuts; toss gently to blend.

  5. Divide evenly between four serving plates.

Nutrition Facts

Orange and Jicama Salad

Amount Per Serving (1 serving)

Calories 141
Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 17mg1%

Carbohydrates 26g9%

Fiber 8g33%

Sugar 16g18%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.

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Container Equivalents1 Green1 Purple1 tsp.

2B Mindset Plate It!Makes a great veggie and FFC side as part of lunch.

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Photos and recipe by Kirsten Morningstar.