Shaved Jicama and Blood Orange Salad
Crisp jicama marinated in a zesty cilantro lime dressing topped with juicy blood orange slices, pomegranate arils, ripe avocado, and chili lime sea salt.
Servings: 6
Calories: 157kcal
Equipment
Ingredients
Cilantro Lime Dressing
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: 157kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 202mg | Potassium: 427mg | Fiber: 9g | Sugar: 9g | Vitamin A: 148IU | Vitamin C: 39mg | Calcium: 31mg | Iron: 1mg
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