Jicama is a South American fruit, that tastes like a cross between an apple and a potato. The texture is perfect for this salad! Recipe courtesy Diane Henderiks, RD / Dietitian-in-the-Kitchen.
For the salad:
1 medium jicama bulb; peeled and cut into 2-inch batons
2 large cucumbers, peeled, cut in 2 inch batons
1 medium red onion, sliced
1 1/2 cup orange segments
1 jalapeno; ribs & seeds removed, finely chopped
For the dressing:
1/2 cup fresh squeezed orange juice
1 teaspoon True Lemon (or 2 packets)
2 medium garlic cloves, minced
2 tablespoons fresh mint leaves, chopped
1 tablespoon white balsamic vinegar
1/2 cup olive oil
A lot of freshly ground black pepper
- Combine all ingredients for dressing in a bowl. Whisk vigorously.
- Place all ingredients for salad in large bowl.
- Drizzle half of the dressing over salad and toss well.
- Add remaining dressing as needed and toss again.
When prepping the jalapeno, be sure to wear gloves. The spicy oil from the stems and seeds can linger on your fingers long after you’ve washed your hands. It can cause stinging under your fingernails, or burning in your eyes if you happen to touch them.
Trying to cut back on sugar? Substitute True Orange for the orange juice, dissolved in 1/4 cup of water!