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Jicama and Orange Salad with Queso Fresco

6 to 8 Servings

30 minutes (15 minutes)

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Jicama, a root vegetable native to Mexico, has a ruddy, tough brown skin which must be removed before eating. Once peeled, it resembles a raw potato. Often eaten raw, jicama’s texture is crisp, snappy and a little starchy and its flavor is mild and with a hint of sweetness. This cool, refreshing salad combines slices of jicama with sweet-tangy oranges, along with herbal cilantro and salty queso fresco. Serve it alongside grilled meat or chicken, or as a side dish for a Mexican-inspired meal.

6 to 8



Don’t use regular chili powder. It typically is a blend that includes dried chilies, cumin, oregano and garlic; it’ll muddy the flavors in this salad. Instead, look for pure ancho chili powder, which is made by pulverizing nothing more than ancho chilies.

30 minutes

(15 minutes)


  • 2

    navel oranges

  • 2

    tablespoons lime juice