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Gourmet

Jícama, Orange, and Coriander Salad

4.8

(13)

Recipe information

  • Yield

    Serves 4

Ingredients

4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice
12 ounces jícama, peeled and cut into 2- by 1/2- by 1/4-inch sticks
1/2 small red onion, sliced thin lengthwise
1/4 cup minced fresh coriander sprigs
1 tablespoon fresh lemon juice, or to taste
3/4 teaspoon salt, or to taste
40 pine nuts (2 slightly rounded teaspoons), toasted until golden

Preparation

  1. Step 1

    In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.

    Step 2

    Sprinkle each serving with 10 pine nuts.

TagsSaladJicamaRoot VegetableVegetableOrangeCitrusFruitCilantroHerbs & SpicesSideStarterDinnerDairy FreeGluten FreeVeganVegetarianMake AheadGourmet
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