Healthy Jicama Avocado Salad Recipe

Jicama salad, healthy saladsJicama is one of my favorite root vegetables — and I feel like I don’t use it nearly as much as I would like. I usually remember my favorite forgotten veggie — and throw it into the rotation — when I’m looking to mix up my usual lunch routine. It has a mild and crisp flavor, making it an awesome addition to citrus salads.

This salad is light and healthy, incorporating Mexican flavors, tons of citrus, and a hefty dose of avocado for good measure. This recipe makes 4 servings and it’s very filling — thanks to the avocado — but if you are looking for a little more substance, feel free to toss some protein on top; the flavors are mild enough that few wouldn’t pair well. Enjoy!

Healthy Jicama Avocado Salad Recipe

  • 3 navel oranges
  • juice of 2 limes
  • 1TB coconut oil, melted if in solid form
  • 1 TB cider vinegar
  • 2  carrots, peeled and cut into 2-inch strips
  • 3 TB chopped fresh cilantro
  • 2 large handfuls arugula
  • 1 jicama, peeled and chopped into large “match sticks”
  • Salt and fresh pepper to taste
  • 2 avocado, diced
  • 1/4 tsp cayenne pepper (optional)

 

– Cut of the ends of the oranges and remove peel. Using a pairing knife, follow the membrane of the orange, slicing to release segments into a large bowl.

– Over a separate bowl, squeeze membranes to release excess juice and discard.

– Add lime juice, cider vinegar, coconut oil, cayenne, salt and pepper. Whisk to combine.

– Add arugula, carrots, jicama and cilantro to bowl with orange segments. Toss to coat.

– Let sit for 10 minutes before serving. Enjoy!

 

 

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