Mexican · Lunch
Jicama and Orange Salad
A raw Mexican vegan salad of crisp jicama batons and orange segments tossed with lime juice, chili powder, and cilantro, finished with toasted pumpkin seeds for crunch. Cool, tangy, and lightly spiced, it draws on street-food fruit-cart flavors.
$3
15 minsPrep
3 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
198Calories
4.6gProtein
4.9gFat
38.4gCarbs
20.1gSugar
12.2gFiber
196mgSodium
0mgChol
0.8gSat Fat
877mgPotassium
82mgCalcium
2mgIron
0mcgVitamin B12
81mgVitamin C
Goes well with
Sauvignon Blanc
local
Agua Fresca de Sandía
international
vegan
vegetarian
low-calorie
high-fiber
spice-route
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Peel the jicama and cut into thin matchstick batons about 2 inches long. Peel and segment the orange over a bowl to catch the juice.
2
Toast the pumpkin seeds in a dry small skillet over medium heat for 2 to 3 minutes, shaking often, until they puff and turn golden.
3
Plate
Combine jicama batons, orange segments, lime juice, chili powder, salt, and cilantro in a bowl and toss gently. Transfer to a plate and scatter toasted pumpkin seeds over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g7.4 oz, about 3/4 small jicama jicama, peeled
- 22 medium orange
- 2 tbsp2 tbsp lime juice
- 1/2 tsp1/2 tsp chili powder
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp pumpkin seeds
- pinch of salt
