Name: Jicama, Orange, and Apple Salad (Ensalada de Jicama,Naranja y Manzana)
Yield: Serves 6
Cuisine: Mexican
Ingredients: 1 tablespoon julienned cilantro; 1 cup orange juice; 1 lime, quartered; Coarse sea salt; 1 teaspoon chile powder; 18 small romaine leaves; 1 tablespoon freshly squeezed lemon juice; 1 ripe mango, peeled and cut into ¾-inch cubes; 1 teaspoon salt; 3 navel oranges, peeled and cut between the membranes into segments; 1 tart apple, like Granny Smith, not peeled, cut into ¾-inch cubes; 1 medium jicama, peeled and cut into ¾-inch cubes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

This crunchy, tangy, and refreshing mixture is a fairly traditional Mexican salad found throughout the country. Jicama on its own has little taste, but it’s the perfect crunchy carrier for a bright vinaigrette. Serve it as a side dish for sandwiches, omelets, or Sincronizadas.

Ingredients

1 medium jicama, peeled and cut into ¾-inch cubes
1 cup orange juice
1 teaspoon

Method

In a bowl, combine the jicama, orange juice, and salt and refrigerate. In a separate bowl, cover the apples with water and add the lemon juice.
When ready to serve, line 6 plates with romaine leaves. Remove the jicama from the orange juice with a slotted spoon and reserve the juice. Combine the jicama with the oranges, apple, and mangos in a large bowl; add the