Jicama Salad Recipe

• Level: Easy
• Yield: 4 servings
• Nutritional Information Per Serving
  Serving Size: 1 of 4 servings
  Calories: 687
  Total Fat: 57 g
  Saturated Fat: 8 g
  Carbohydrates: 49 g
  Dietary Fiber: 22 g
  Sugar: 18 g
  Protein: 6 g
  Cholesterol: 0 mg
  Sodium: 1164 mg
• Total Time: 20 minutes
• Active Time: 20 minutes

Whip up this vibrant, refreshing salad to elevate your taco night! Creamy avocados, crisp jicama with sweet crunch, zesty oranges, and a hint of jalapeo heat create the perfect light counterpoint to rich, savory tacos. Ready in just 20 minutes, it's your easy ticket to a flavor-packed side that wows every bite.

Ingredients

• 1/4 cup sherry vinegar
• 2 teaspoons honey
• Kosher salt and freshly ground black pepper
• 1/2 cup olive oil
• 1 small jicama, peeled and julienned
• 4 navel oranges, peeled and segmented
• 1/4 cup coarsely chopped cilantro
• 1 jalapeo, seeded and finely chopped
• 4 ripe avocados, halved, pitted, peeled, and sliced
• Juice of 1 lime
• Flaky sea salt for garnishing

Instructions

1. Whisk together the sherry vinegar and honey in a bowl. Season with kosher salt and freshly ground black pepper. While continuously whisking, slowly drizzle in the olive oil to form a vinaigrette.
2. Gently fold the jicama, orange segments, cilantro, and jalapeo into the vinaigrette.
3. Arrange avocado slices neatly on the base of a serving platter. Drizzle with lime juice and sprinkle with flaky sea salt.
4. Top the avocado with the jicama salad mixture along with any remaining vinaigrette. Serve immediately.