Jicama and Orange Salad Recipe

1. 1

   Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick; place in a large bowl.

2. 2

   Finely grate the zest of the lime and add to the bowl of jicama.

3. 3

   Cut the lime in half and squeeze one lime half over the jicama; set the second half aside.

4. 4

   Finely zest one of the oranges (you should have about 1 tablespoon) and add to the bowl of jicama.

5. 5

   Slice 1/4 inch off the top and bottom of the zested orange and set it flat on a work surface.

6. 6

   Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith.

7. 7

   Working over the bowl of jicama, slice between the membranes to release the segments or 3.jpg!

8. 8

   Discard the membrane and peels.

9. 9

   (Chef Michael Symon demonstrates .)

10. 10

    Repeat with segmenting the second orange (you do not need to zest this orange).

11. 11

    Add the bell pepper and cilantro and stir to combine.

12. 12

    Add the jalapeno to taste and season with salt, freshly ground black pepper, and more lime juice as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.