JICAMA AND AVOCADO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
- Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.
WATERCRESS, AVOCADO AND ORANGE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.
JICAMA-ORANGE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
- Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.
AVOCADO, ORANGE, AND JíCAMA SALAD
Steps:
- With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
- Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.
ORANGE-AVOCADO SALAD WITH JICAMA RECIPE
Take 15 minutes to make our Healthy Living Orange-Avocado Salad with Jicama Recipe. This Orange-Avocado Salad with Jicama Recipe is not to be missed.
Provided by My Food and Family
Categories Home
Time 15m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Peel and section 4 oranges; place in medium bowl. Add avocados and jicama; mix lightly.
- Grate zest, then squeeze juice from remaining orange. Discard all but 3 Tbsp. zest and 1/2 cup juice. Place reserved juice in small bowl. Add dressing; mix well. Add to salad; mix lightly.
- Sprinkle with cilantro and reserved zest.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 1 g
AVOCADO AND JICAMA SALAD
Jicama is a crisp, sweet-tasting tuber that pairs nicely with smooth, rich avocado.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Peel jicama by cutting a thin slice off the top and bottom and paring sides with a small knife. Cut into 1/4-inch-thick slices, then cut slices into thin strips. Set aside.
- Cut avocados in half lengthwise. Insert the blade of a heavy knife in pit, twist to remove, and discard. Peel avocado halves. Squeeze lemon juice over avocados to prevent browning; set aside.
- Whisk together vinegar, oil, and salt and pepper to taste.
- Make a bed of jicama on four plates, and top each with an avocado half. Season lightly with salt and pepper, sprinkle with onion, and pour dressing into avocado cavities. The salad will "dress" itself when you cut into avocados.
AVOCADO, ORANGE AND JICAMA SALAD
Make and share this Avocado, Orange and Jicama Salad recipe from Food.com.
Provided by txkimmers
Categories Oranges
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel jicama and julienne by cutting into 1/4 inch thick slices, then stack and cut into 1/4 inch strips.
- Chop strips onto 2 inch sticks, place in a medium bowl.
- Remove peel and pith from oranges and cut into sections (hold over bowl or slice on a grooved board in order to retain juices).
- Add sections and juice into bowl with jicama.
- Squeeze remaining juice from orange membranes into separate small bowl, add jelly and blend.
- Pour jelly/juice over jicama and orange sections.
- Cut avocado into 1/2 inch dice, chop cilantro and red onion to your preferred size (not too big though).
- Toss with jicama and oranges and let stand 10 minutes or chill for 30 before serving.
- May be served over greens.
Nutrition Facts : Calories 172.5, Fat 6.8, SaturatedFat 0.9, Sodium 10, Carbohydrate 28.7, Fiber 8.6, Sugar 15.7, Protein 2.3
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AVOCADO, ORANGE, AND JICAMA SALAD - HAPPY BELLY AFTER
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- With a sharp knife, trim the top and bottom of each orange. Next, place the orange on a cut end and slice the skin from its flesh in long strips. Holding the orange in your hand over a bowl, slice out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on both sides.The wedges should come out easily, leaving only the membrane intact. Squeeze enough juice from membranes to measure 1⁄4 cup.
- Make the dressing. In a bowl, whisk together orange juice, curry powder, salt, cumin, agave, and vinegar. Add oil in a stream, whisking until emulsified.
- Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
- Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour dressing over and sprinkle with Tajin.
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