Summer Salad with Jicama

Adapted from Food & Wine.

By / Photography By Evan Schlarb | June 06, 2018

Ingredients

  • 2 navel oranges
  • 2 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • Salt and pepper
  • ¾ pound jicama, thinly sliced (you can buy jicama pre-cut at most markets; we found ours at Lucky’s)
  • 2 avocados, thinly sliced
  • ¾ cup crumbled feta cheese
  • ⅛ cup chopped cilantro
  • Cilantro for garnish

Instructions

Peel the oranges and remove the white pith, cutting in between the membranes. Separate sections of oranges. Squeeze the leftover orange membrane into a bowl, along with some orange sections, and save for the dressing. Mix lime juice, olive oil and a pinch of salt and pepper into the bowl. Add jicama to the bowl and let it marinate in dressing for 20 minutes, then mix in the sections of oranges, avocado, feta and cilantro, and serve.

Ingredients

  • 2 navel oranges
  • 2 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • Salt and pepper
  • ¾ pound jicama, thinly sliced (you can buy jicama pre-cut at most markets; we found ours at Lucky’s)
  • 2 avocados, thinly sliced
  • ¾ cup crumbled feta cheese
  • ⅛ cup chopped cilantro
  • Cilantro for garnish
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