Jicama and Orange Salad

Name: Jicama and Orange Salad
Yield: 4 servings
Ingredients: 1 pound jicama; 1 medium lime; 2 medium oranges; 1 medium red bell pepper, cored, seeded, and thinly sliced; 2 tablespoons coarsely chopped fresh cilantro; 1 medium jalapeño, stemmed and finely chopped; Kosher salt; Freshly ground black pepper

Salad Jicama Christmas Latin American No-Cook Tailgating Vegan Vegetarian Fruit Cilantro Bell Peppers Lunch Appetizer Side Dish Summer Fall Easy

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4 servings Easy

(9) Total: 10 mins Active: 10 mins

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Ingredients (8)

1 pound jicama
1 medium lime
2 medium oranges
1 medium red bell pepper, cored, seeded, and thinly sliced
2 tablespoons coarsely chopped fresh cilantro
1 medium jalapeño, stemmed and finely chopped
Kosher salt
Freshly ground black pepper

Nutritional Information

Calories90
Fat0.34g
Saturated fat0.06g
Trans fat0g
Carbs21.69g
Fiber8.46g
Sugar9.82g
Protein1.96g
Cholesterol0g
Sodium6.94mg
Nutritional Analysis per serving (4 servings) Powered by

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There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

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This is a quick, simple salad that’s packed with flavor, texture, and color—all the things required of a good salad.

By Max La Rivière-Hedrick and Sarah Mastracco

Instructions

1Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick; place in a large bowl.
2Finely grate the zest of the lime and add to the bowl of jicama. Cut the lime in half and squeeze one lime half over the jicama; set the second half aside.
3Finely zest one of the oranges (you should have about 1 tablespoon) and add to the bowl of jicama.
4Slice 1/4 inch off the top and bottom of the zested orange and set it flat on a work surface. Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith. Working over the bowl of jicama, slice between the membranes to release the segments or supremes_. !{display:block;margin-top:.5em;}/assets/2011/06/challah_french_toast3.jpg! Discard the membrane and peels. (Chef Michael Symon demonstrates how to segment citrus in this CHOW Tip video.) Repeat with segmenting the second orange (you do not need to zest this orange).
5Add the bell pepper and cilantro and stir to combine. Add the jalapeño to taste and season with salt, freshly ground black pepper, and more lime juice as needed.