Jicama, Avocado, Radish & Orange Salad

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Jicama, Avocado, Radish & Orange Salad with Cilantro

Recipe for Jicama, Avocado, Radish & Orange Salad with Cilantro

Serves six to eight.
When I first discovered the recipe for Black Bean Jicama Mango Salad, I was introduced to jicama. It was not a vegetable that I had ever used nor been served. I found I like the crisp taste of it. The other thing I found was that it was very difficult to find it in small quantities. Therefore whenever I see a recipe that calls for jicama I have to try it. This Recipe for Jicama, Avocado, Radish & Orange Salad with Cilantro is one I love with a few changes. When I make it I substitute parsley for the cilantro because I don’t like cilantro (I think I am one of the few people on the planet who does not like cilantro but there it is). I also use a bit less of both cumin and cayenne. This is something that you can play with to find your preferred taste. This recipe originates in Fine Cooking Jun/July 2005.

INGREDIENTS for Jicama, Avocado, Radish & Orange Salad with Cilantro

  • 4 Oranges
    1 teaspoon Cumin Seeds
    1clove Garlic
    Kosher Salt
    5 tablespoons fresh Lime Juice; more to taste
    large pinch Cayenne
    ¼ cup Extra-Virgin Olive Oil
    1 small Jicama (about 1 ¼ pounds)
    8 small Red Radishes, cut into very thin round slices
    5 Scallions, dark green tops trimmed; cut diagonally into thin slices
    freshly ground Black Pepper
    2 large ripe but firm Avocados
    1 cup packed fresh Cilantro Leaves

METHOD for Jicama, Avocado, Radish & Orange Salad with Cilantro

Finely grate 2 teaspoons zest from the oranges and set the zest aside. With a sharp paring knife, slice the ends off the oranges. Stand each orange on one of its cut ends and pare off the rest of the peel in strips, making sure to remove all of the pith. Working over a small bowl, carefully cut the orange segments away from the connective membrane. Squeeze the membranes over the bowl to get any remaining juice.

Put the cumin seeds in a small, dry skillet and toast over medium heat until slightly browned and aromatic, about 1 minute. Remove from the skillet and let cool. Grind the seeds to a fine powder in a mortar and pestle or an electric spice mill.

Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the garlic paste and cumin powder in a small bowl (or keep it in the mortar) and whisk in the 2 teaspoons orange zest 3 tablespoons orange juice (from the bowl of orange segments), the lime juice, and the cayenne. Let the mixture sit for 5 to 10 minutes and then whisk in the olive oil.

Meanwhile, peel the jicama and cut it into 1/8 inch matchsticks 2 to 3 inches long. In a large bowl, combine the jicama, radishes, and scallions. Season with salt and pepper and toss with about two thirds of the vinaigrette. Set aside for 5 to 10 minutes to let the flavors mingle.

Just before serving, thinly slice the avocados diagonally. Lay half the avocado slices in a shallow bowl and season with salt and pepper. Drizzle some of the remaining vinaigrette on the avocado. Add the cilantro and orange segments to to the bowl of jicama and toss gently. Taste and adjust the seasoning with more salt, pepper, and lime juice if needed. Put the jicama salad on top of the sliced avocado and tuck the remaining slices of avocado into the salad. Season the top slices with salt drizzle with the remaining vinaigrette. Serve immediately.

More Ideas for Jicama

Jicama Greats: Delicious Jicama Recipes, The Top 93 Jicama RecipesThe Jicama Greats: Delicious Jicama Recipes, The Top 93 Jicama Recipes book helps people like me who need directions and inspiration for using jicama.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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