Jicama, a native Mexican root vegetable, is common in Latin and Asian cuisine but is less well known in the U.S. It’s worth seeking out for its impressive nutrient profile, and it’s also low in calories and high in fiber. A perfect accompaniment to Mexican dishes, this salad brings a bright crunch to any meal.
Serves 4
Ingredients:
1 large jicama (approximately 1 pound)
2 large oranges, peeled and segmented
1 teaspoon of zest from an orange or lime
¼ cup red onion, sliced
½ cup cilantro, chopped
Juice of 1 lime
¼ teaspoon ancho chili powder
Chef’s Note:
In addition to the oranges, you can also add grapefruit. You can also use blood oranges when they are in season.