Jicama Orange Salad

This salad is another jem from The New American Plate. I like to serve it anytime we’re grilling. It’s a perfect refreshing side for a hot summer day (so pretty much any day in SoCal). And it’s super versatile, matching anything from california style lunch, Baja Mexican night, or even a southern cookout. The sweet dressing is also fantastic. If you have any leftovers they are honestly even better the next day when everything has soaked up more of the delicious dressing. So good!  

INGREDIENTS makes 10 servings

1 medium jicama (about 0.75 lbs), peeled and cut into 1.5 inch matchsticks

2 medium carrots, peeled and julienned or coarsely grated

1 orange, supremed (segmented, without the membranes)

1/2 Tbs olive oil or lemon olive oil

2 Tbs orange juice or juice of 1/2 an orange

2 Tbs honey

1 Tbs lime juice

8 – 16 fresh mint leaves, chopped or thinly sliced

salt to taste

INSTRUCTIONS

• 1 medium jicama (about 0.75 lbs), peeled and cut into 1.5 inch matchsticks
• 2 medium carrots, peeled and julienned or coarsely grated
• 1 orange, supremed (segmented, without the membranes)

1. Combine the jicama, carrots, and orange in a large bowl.

• 1/2 Tbs olive oil or lemon olive oil
• 2 Tbs orange juice or juice of 1/2 an orange
• 2 Tbs honey
• 1 Tbs lime juice
• salt to taste

2. Whisk together the olive oil, orange juice, honey and lime juice to make a dressing. Add salt to taste if necessary (I generally don’t use any). Pour the dressing over the jicama, carrots and orange, and refrigerate for 2 – 3 hours. I must confess, sitting for a few hours in the dressing does make this salad better, but I can’t ever wait that long and pretty much always serve it right away!

• 8 – 16 fresh mint leaves, chopped or thinly sliced

3. Before serving, top the salad with the mint leaves and mix them in well. The salad will keep for 3 – 4 days in the fridge.