Jicama and Blood Orange Salad

Name: Jicama and Blood Orange Salad
Prep time: 7 h 30 min
Cook time: 7 h 30 min
Yield: 4 servings
Ingredients: 3 blood oranges; 1 bunch cilantro leaves, washed; 1 medium jicama (about 3/4 pound); Juice of 1 lime; 1 bunch mint leaves, washed; 3 tablespoons olive oil; 1 small red onion, peeled and sliced thinly; 1 papaya or mango or small piece of pineapple, well trimmed and cut into 1/2-inch cubes; 1 teaspoon sea salt; 1/4 to 1/2 dried habanero chile, stemmed, seeded, and finely chopped or cayenne pepper, to taste

Prep: 450 min

Ready: 450 min

Servings: 4 servings

Calories: 257.13

Ingredients

1 3 blood oranges
2 1 bunch cilantro leaves, washed
3 1 medium jicama (about 3/4 pound)
4 Juice of 1 lime
5 1 bunch mint leaves, washed
6 3 tablespoons olive oil
7 1 papaya or mango or small piece of pineapple, well trimmed and cut into 1/2-inch cubes
8 1 small red onion, peeled and sliced thinly
9 1 teaspoon sea salt
10 1/4 to 1/2 dried habanero chile, stemmed, seeded, and finely chopped or cayenne pepper, to taste

Directions

1
Peel the jicama including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into 2-inch strips.
2
Place in a bowl.
3
Peel the oranges and cut supremes by trimming between the membranes to remove the sections, working over the bowl with the jicama to catch the juices.
4
Add remaining ingredients to the bowl and toss gently. Chill 2 hours and serve.

Nutrition per serving

257.13 Calories

41.77g Carbs

2.35g Protein

10.91g Fat

Allergens

milk egg fish tree nuts wheat soy peanuts

Jicama and Blood Orange Salad

Directions

Nutrition per serving

Tags

Allergens