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Jicama Cucumber & Orange Salad

Jicama Cucumber & Orange Salad recipe image
This refreshing Jicama Cucumber & Orange Salad is a vibrant celebration of fresh textures and zesty flavors. The natural crunch of peeled jicama pairs perfectly with the cool snap of seeded cucumber, while sweet orange segments add a juicy burst of citrus. A simple dressing of lime and orange juice, spiced with a hint of chili powder and salt, ties the ingredients together beautifully. Finished with fresh mint, this dish offers a light, healthy option that is both visually appealing and delicious. It serves as an excellent side dish for summer barbecues, a refreshing starter for dinner parties, or a quick, nutritious lunch. The combination of sweet, tangy, and spicy notes makes it a crowd-pleaser that is easy to prepare with minimal cooking effort.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 56.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This refreshing Jicama Cucumber & Orange Salad is a vibrant celebration of fresh textures and zesty flavors. The natural crunch of peeled jicama pairs perfectly with the cool snap of seeded cucumber, while sweet orange segments add a juicy burst of citrus. A simple dressing of lime and orange juice, spiced with a hint of chili powder and salt, ties the ingredients together beautifully. Finished with fresh mint, this dish offers a light, healthy option that is both visually appealing and delicious. It serves as an excellent side dish for summer barbecues, a refreshing starter for dinner parties, or a quick, nutritious lunch. The combination of sweet, tangy, and spicy notes makes it a crowd-pleaser that is easy to prepare with minimal cooking effort.
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 cup Lime juice
  • 3 tablespoons Orange juice
  • 1/2 teaspoon Chili powder
  • 1/4 teaspoon Salt
  • 2 tablespoons Chopped mint
Directions
  1. 1
    Peel and cube the jicama into bite-sized pieces.
  2. 2
    Seed and slice the cucumber into thick rounds or half-moons.
  3. 3
    Peel the oranges and separate them into segments, discarding any membranes or seeds.
  4. 4
    Slice the green onions into thin rings.
  5. 5
    In a large glass bowl, combine the jicama, cucumber, orange segments, and green onions.
  6. 6
    In a small bowl, whisk together the lime juice, orange juice, chili powder, and salt until well combined.
  7. 7
    Pour the dressing over the salad ingredients and toss gently to coat evenly.
  8. 8
    Sprinkle the chopped mint over the salad and give it one final gentle toss.
  9. 9
    Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld before serving.

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.

If you prefer a spicier kick, increase the chili powder to 1 teaspoon or add a diced jalape&# 195;±o.

This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time.

For a creamier variation, add a tablespoon of olive oil or a splash of sesame oil to the dressing.

Keywords: jicama, cucumber, orange, salad, vegan, fresh, citrus, lime, mint, chili, healthy, side dish, summer, light, crunchy, refreshing, no-cook, gluten-free
Read it online: https://www.chefs-mate.com/recipe/jicama-cucumber-orange-salad/