Jicama, Cucumber & Orange Salad

This vibrant Jicama, Cucumber, and Orange Salad is a delightful blend of textures and flavors that refreshes the palate. The natural sweetness of the oranges pairs beautifully with the crisp, apple-like crunch of jicama and the cool freshness of cucumber. A zesty dressing made from lime and orange juice, spiced with a hint of chili powder and finished with fresh mint, ties everything together. It is an ideal side dish for summer barbecues, a light lunch option, or a refreshing accompaniment to spicy meals. The dish is naturally vegan and gluten-free, making it accessible for many dietary preferences. Serve it chilled for the best flavor experience.

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 56.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Jicama, Cucumber, and Orange Salad is a delightful blend of textures and flavors that refreshes the palate. The natural sweetness of the oranges pairs beautifully with the crisp, apple-like crunch of jicama and the cool freshness of cucumber. A zesty dressing made from lime and orange juice, spiced with a hint of chili powder and finished with fresh mint, ties everything together. It is an ideal side dish for summer barbecues, a light lunch option, or a refreshing accompaniment to spicy meals. The dish is naturally vegan and gluten-free, making it accessible for many dietary preferences. Serve it chilled for the best flavor experience.

Ingredients

3/4 pound Jicama, peeled and cubed
1 Cucumber, seeded and thickly sliced
2 Oranges, peeled and segmented
3 Green onions, sliced
1/4 c Lime juice
3 tb Orange juice
1/2 ts Chili powder
1/4 ts Salt
2 tb Chopped mint

Directions

1
Peel and cube the jicama, then seed and thickly slice the cucumber.
2
Peel the oranges and separate them into segments.
3
Slice the green onions.
4
Combine the jicama, cucumber, orange segments, and green onions in a large glass bowl.
5
In a small bowl, whisk together the lime juice, orange juice, chili powder, and salt.
6
Pour the dressing over the salad ingredients and toss gently to coat evenly.
7
Sprinkle the chopped mint over the salad and toss again.
8
Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 56.2kcal

% Daily Value *
Total Fat 6.8g11%
Saturated Fat 4.1g21%
Cholesterol 17.6mg6%
Sodium 7.9mg1%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.0g0%
Sugars 1.0g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the jicama is peeled thoroughly as the skin can be tough.

You can add a splash of honey or agave to the dressing if you prefer a sweeter profile.

This salad holds up well in the refrigerator for up to 2 days, though the mint may lose some vibrancy.

Keywords: jicama, cucumber, orange, salad, vegan, refreshing, citrus, lime, mint, chili powder, green onion, summer, side dish, crunchy, fresh

Read it online: https://www.chefs-mate.com/recipe/jicama-cucumber-orange-salad-2/