Carrot, Orange, and Jicama Salad
Like a cross between a potato and an apple, jicama (hick-ah-mah) is a sweet-crunchy addition to this healthy salad.
|Serving size:||1 cup serving|
|Prep time:||10 minutes|
|Total time:||10 minutes|
Medium Bowl, Small Bowl, Measuring Cups and Spoons
Mixing Utensil for Medium Bowl, Mixing Utensil for Small Bowl, Mixing Spoons for Salad
Recipe sourced from Oregon State University’s Food Hero
3 cups jicama, (one medium, or two small jicama) peeled and cut into small pieces
1 cup carrots, peeled and coarsely grated
2 cups oranges, peeled and cut into small pieces
2 teaspoons olive or vegetable oil
2 tablespoons orange juice
1 tablespoon honey
2 teaspoons lime juice
1/4 teaspoon salt
- Before you begin, wash your hands, surfaces, utensils, and produce.
- In a large bowl, mix jicama, carrots, and oranges. Set aside.
- In a small bowl, combine oil, orange juice, honey, lime juice, and salt. Mix until well-blended.
- Pour dressing over the salad and stir lightly.
- Serve immediately.
Jicama is often a seasonal ingredient found in the summer. If jicama is not available near you, try substituting 3 cups green Granny Smith apples, chopped into small pieces.
To prepare jicama, gently peel off brown outer skin using a peeler, as you would a potato.