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Jicama and Orange Salad with Queso Fresco
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
Servings
Tip
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)
Ingredients
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2
navel oranges
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2
tablespoons lime juice
Directions
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01Using a sharp knife, slice off the top and bottom ½ inch from each orange. One at a time, stand the oranges on a cut end and cut from top to bottom following the contours of the fruit to remove the peel and white pith. Hold each orange over a small bowl and cut between the membranes to release the segments, letting them drop into the bowl. Once all of the segments have been cut free, squeeze the membranes over a large bowl to extract all the juice; discard the membranes.
