Jicama and Orange Salad with Citrus-Cumin Vinaigrette Recipe

Name: Jicama and Orange Salad with Citrus-Cumin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 oranges; 1 jicama (about 1 1/2 pounds), peeled and julienned; 3 ounces baby spinach, rinsed; Citrus-Cumin Vinaigrette (recipe follows); 1 teaspoon cumin seeds; 1/2 cup fresh orange juice; 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1 tablespoon honey; 2 teaspoons Dijon mustard; Freshly ground pepper; Pinch of coarse salt; (makes 3/4 cup)

Servings: persons

2 oranges
1 jicama (about 1 1/2 pounds), peeled and julienned
3 ounces baby spinach, rinsed
Citrus-Cumin Vinaigrette (recipe follows)
1 teaspoon cumin seeds
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
Freshly ground pepper
Pinch of coarse salt
(makes 3/4 cup)

1
Cut both ends off the oranges, and remove the peel and pith.
2
Slice the fruit crosswise into 1/4-inch rounds, and remove seeds.
3
Transfer the slices to a large bowl, and combine with the jicama and spinach.
4
Toss with the vinaigrette, and serve.
5
Toast the cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes.
6
Remove from heat; cool slightly.
7
Finely grind in a spice grinder.
8
Blend all the ingredients until smooth.
9
Refrigerate, covered, up to 3 days.
10
(Per serving)
11
Calories: 144
12
Fat: 4g
13
Cholesterol: 0mg
14
Carbohydrate: 27g
15
Sodium: 55mg
16
Protein: 3g
17
Fiber: 7g

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 oranges, 1 jicama (about 1 1/2 pounds), peeled and julienned, 3 ounces baby spinach, rinsed, Citrus-Cumin Vinaigrette (recipe follows), and more.

Yes, Jicama and Orange Salad with Citrus-Cumin Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jicama and Orange Salad with Citrus-Cumin Vinaigrette

How did you like this recipe?

Frequently Asked Questions