Jicama Citrus Salad

This is a healthy, simple salad and can be prepped ahead of time. Jicama is a root vegetable that is known in Mexico and South America. It's a creamy beige on the outside and white on the inside, and can be as small as a potato or as large as a cantaloupe. It tastes like a firm, spicy apple or radish. The salad is nice to look at, with orangy colors. You can serve as a salad or dice it up for a salsa to serve with tortilla chips. The salad was one of the dishes on the menu in my earlier posting.


Jicama Citrus Salad

2 small jicamas, peeled and cut into 2-inch strips
1/2 cup of bitter orange juice*
1/4 tsp. salt
3 oranges, peeled and sectioned
4 tangerines, peeled and sectioned
1 cucumber, scored, cut in half lengthwise and sliced
2 ripe and firm mangoes, peeled , seeded and cut into 3/4-inch strips
1/2 cup fresh cilantro, chopped
1 tsp. chili powder
4 cups watercress
1 avocado, peeled, seeded and sliced


1. Place jicama in large bowl. Pour orange juice over jicama and sprinkle with salt. Toss and let stand at room temperature for an hour.

2. Meanwhile, toss together oranges, tangerines, cucumber, mangoes, cilantro and chili powder . Add jicama after 1 hour. Serve over watercress or other greens. Garnish with avocado.

Serves 6 to 8

* You can find bitter orange juice in Hispanic supermarkets. If you can't find it, you can make your own by blending the juice of 6 limes (about 1/4 cup), 1/2 grapefruit juice and 1/2 tsp. of orange zest. Let stand for 1 to 2 hours. Strain.