Salad: United States – Jicama-Orange Crunch Salad with Lime-Cilantro Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

2 cups (250 g) jicama, peeled and cut into thin matchsticks
1 large seedless cucumber, halved lengthwise and thinly sliced
4 radishes, thinly sliced
1 small red onion, very thinly sliced
2 navel oranges, segmented (reserve 2 tbsp / 30 ml juice)
1 / 2 cup (15 g) fresh cilantro leaves, roughly chopped
1 / 3 cup (40 g) toasted pepitas (pumpkin seeds)
1 ripe avocado, sliced (optional)
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) reserved orange juice
1 tsp finely grated lime zest
1 tsp honey or agave
1 / 2 tsp ground cumin
Pinch crushed red pepper flakes (optional)
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil

Instructions

Prep the produce: Cut jicama into matchsticks; slice cucumber, radishes, and red onion. Segment oranges over a bowl to catch the juices; reserve 2 tablespoons juice. Chop cilantro and toast pepitas if not already toasted.
Make the vinaigrette: In a small bowl, whisk lime juice, reserved orange juice, lime zest, honey, cumin, red pepper flakes (if using), salt, and black pepper. Whisk in the olive oil in a thin stream until emulsified.
Combine: In a large bowl, add jicama, cucumber, radishes, red onion, orange segments, and cilantro. Pour in about half the vinaigrette and toss to coat. Let sit 5–10 minutes to lightly soften the onion and meld flavors.
Finish: Add pepitas and avocado slices (if using). Drizzle on more vinaigrette to taste and adjust seasoning with salt and pepper.
Serve: Chill briefly or serve immediately alongside warm turkey chili for a cooling, citrusy crunch that balances the chili’s warmth and spice.