Mexico Ensalada de Jícama y Naranja (Jicama and Orange Salad)
Ensalada de jícama y naranja is a refreshing and vibrant Mexican salad that highlights the natural sweetness and crunch of jicama paired with juicy oranges. This salad is often served as a light appetizer or side dish, especially in warm weather, as it offers a cooling contrast to spicier dishes. The combination of citrus, chili, and lime reflects the balance of flavors central to Mexican cuisine: sweet, tangy, and slightly spicy. Jicama, a root vegetable native to Mexico, has been a staple in the region's diet for centuries, valued for its crisp texture and subtle sweetness. This salad embodies Mexico’s tradition of incorporating fresh, seasonal ingredients into simple yet delicious recipes.
Recipe Servings: 4
Ingredients
- 1 medium jicama, peeled and julienned
- 3 medium oranges, peeled and segmented
- 1 medium cucumber, peeled, seeded, and sliced
- 1 Tbsp (15 ml) lime juice
- 1 Tbsp (15 ml) orange juice
- 1 tsp (5 ml) Tajín or chili powder (optional, for a spicy kick)
- ½ tsp (2 ml) salt
- ¼ tsp (1 ml) ground black pepper
- ¼ cup (10 g) fresh cilantro, chopped
- ¼ cup (30 g) crumbled queso fresco (optional, for garnish)
- 1 Tbsp (15 g) pomegranate seeds (optional, for garnish)
Directions
- Peel the jicama and cut it into thin julienne strips or bite-sized sticks. Place the jicama in a large salad bowl.
- Peel the oranges, remove the white pith, and cut them into segments or rounds. Add the orange segments and sliced cucumber to the bowl with the jicama.
- In a small bowl, whisk together the lime juice, orange juice, Tajín or chili powder (if using), salt, and black pepper until combined.
- Pour the dressing over the salad ingredients. Add the chopped cilantro and toss gently to coat everything evenly.
- Transfer the salad to a serving platter or individual plates. Garnish with crumbled queso fresco and pomegranate seeds, if desired. Serve immediately for the best flavor and texture.
Notes
- For added crunch, sprinkle the salad with toasted pumpkin seeds or chopped roasted peanuts.
- This salad is best enjoyed immediately but can be refrigerated for up to 1 day.
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