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    Home » Other

    Shaved Jicama and Blood Orange Salad

    Published: Jan 5, 2021 · Last Modified: Apr 5, 2022

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    Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

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    Who says winter produce is boring? I get so excited when I start to see blood oranges and pomegranates in the produce section. This salad uses some of the best produce winter has to offer. It's full of life with its beautiful colors, bright flavors, and variety of textures. It's the perfect accompaniment to rich Mexican dishes like my mole rubbed venison steak.

    shaved jicama and blood orange salad
    jicama salad ingredients

    Start by making a simple lime dressing with lime zest and juice, olive oil, honey, and cilantro.

    making cilantro lime dressing
    cilantro on wood

    Next, slice that jicama REALLY thin. Dress the jicama and let it sit in the fridge for a couple hours to really absorb the flavor of the dressing. Jicama is a funny thing. If you don't treat it right, it can taste like a straight up raw potato. Slicing it super thin and letting it marinate is really the way to go. Side note: my sweet in-laws bought me a new mandoline slicer for Christmas that I've been eyeballing for a while now. (thank you!) If you're on the fence, I definitely recommend purchasing one. I should have upgraded years ago!

    sliced jicama on wood board
    blood orange and limes on wood

    Next, add some peeled blood orange slices, avocado slices, and pomegranate seeds. Top with some chili lime salt (or a mixture of sea salt and red pepper flakes) and you're good to go!

    shaved jicama and blood orange salad
    jicama salad up close
    slices of blood orange and avocado in black bowl.

    Shaved Jicama and Blood Orange Salad

    Peak to Plate - Annie Weisz - peaktoplate.com
    Crisp jicama marinated in a zesty cilantro lime dressing topped with juicy blood orange slices, pomegranate arils, ripe avocado, and chili lime sea salt.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Marinating Time 2 hrs
    Total Time 2 hrs 30 mins
    Course Salad, Side Dish
    Cuisine Mexican American
    Servings 6
    Calories 157 kcal
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    Equipment

    • mandoline slicer

    Ingredients
      

    Cilantro Lime Dressing

    • 2 limes, zested and juiced
    • 1 tablespoon honey
    • 1 tablespoon olive oil
    • ¼ cup cilantro, chopped

    Salad

    • 1 medium jicama
    • 4 blood oranges
    • 1 ripe avocado, thinly sliced
    • ½ pomegranate, arils removed
    • chili lime sea salt, to taste (or mixture of sea salt and red pepper flakes)

    Instructions
     

    • Mix together all dressing ingredients in a small bowl. Set aside.
    • Peel jicama. Slice into 1/16" thin slices on mandoline slicer (or as thin as you can get them). Cut slices into ½" wide strips. Place in medium bowl and toss with dressing until all pieces are well-coated. Refrigerate for 2 hours before serving to allow the jicama to soak up the flavor of the dressing.
    • Cut ends off of blood oranges, then cut the rest of the rind off. Slice oranges into ⅛" thin slices. Refrigerate if not serving right away.
    • Just before serving, toss jicama again to disperse the dressing. Top with orange slices, avocado slices and pomegranate arils. Sprinkle with chili lime sea salt.

    Nutrition

    Calories: 157kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 202mgPotassium: 427mgFiber: 9gSugar: 9gVitamin A: 148IUVitamin C: 39mgCalcium: 31mgIron: 1mg
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate
    « Shredded Venison Street Tacos
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    1. Mole Rubbed Venison Eye of Round - Peak to Plate says:
      January 5, 2021 at

      […] very rich in terms of flavor, so I suggest pairing it with something light and refreshing like my shaved jicama and blood orange salad. […]

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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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    posing with whitetail doe

    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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    Follow Me:

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