Take a break from romaine and try this crunchy, satisfying jicama and avocado salad that packs plenty of colour and international flavour.
Mexican jicama & avocado salad
Serves 4
Total time: 35 min
Ingredients
1 orange
3 tbsp canola oil
2 tsp lime zest
3 tbsp lime juice
2 tsp Dijon
2 tsp honey
1/2 tsp chili powder
1/2 tsp salt
500 g jicama, peeled, quartered and thinly sliced
1 bunch radishes, thinly sliced
1 avocado, cubed
1/2 cup crumbled feta
1/3 cup toasted pepitas
1/4 cup diced onion
2 tbsp mint leaves
1. Slice small pieces off top and bottom of orange. Slice off and discard remaining peel, including all white pith, so flesh is showing. Carefully slice segments out, leaving behind the thin membrane that separates them. Place segments in a small bowl. Squeeze any juice from leftover orange pulp into a large bowl. (It should measure about 2 teaspoons.)
2. Whisk orange juice with oil, lime zest and juice, Dijon, honey, chili powder and salt. Add jicama, radishes and orange segments to dressing. Toss until coated. Arrange on a platter. Top with avocado, feta, pepitas, red onion and mint.
Per serving: 371 calories, 9 g protein, 29 g carbs, 27 g fat, 11 g fibre, 408 mg sodium. Excellent source of vitamin C.
Courtesy Claire Tansey
chatelaine.com
@tanseyclaire
@Chatelaine
Photo, Erik Putz.