Name: Jícama, Orange, and Coriander Salad
Yield: Serves 4
Ingredients: 4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice; 12 ounces jícama, peeled and cut into 2- by 1/2- by 1/4-inch sticks; 1/2 small red onion, sliced thin lengthwise; 1/4 cup minced fresh coriander sprigs; 1 tablespoon fresh lemon juice, or to taste; 3/4 teaspoon salt, or to taste; 40 pine nuts (2 slightly rounded teaspoons), toasted until golden

Recipe information

Yield
Serves 4

Ingredients

4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice

12 ounces jícama, peeled and cut into 2- by 1/2- by 1/4-inch sticks

1/2 small red onion, sliced thin lengthwise

1/4 cup minced fresh coriander sprigs

1 tablespoon fresh lemon juice, or to taste

3/4 teaspoon salt, or to taste

40 pine nuts (2 slightly rounded teaspoons), toasted until golden

Preparation

Step 1
In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.
Step 2
Sprinkle each serving with 10 pine nuts.

TagsSalad Jicama Root Vegetable Vegetable Orange Citrus Fruit Cilantro Herbs & Spices Side Starter Dinner Dairy Free Gluten Free Vegan Vegetarian Make Ahead Gourmet

Recipe notes

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