Salad: United States – Southwestern United States – Arizona Jicama and Orange Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 35 min

Ingredients

- 1 lb (450 g) jicama, peeled and julienned
- 2 large navel oranges, segmented (supremed) and juices reserved, approx. 10 oz (280 g) fruit
- 2 ripe avocados, halved, pitted, and sliced, approx. 10–12 oz (280–340 g) total
- 1/4 medium red onion, thinly sliced, about 1 oz (30 g)
- 1 small jalapeño, seeded and thinly sliced (optional), about 1 oz (25 g)
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 1/4 cup (30 g) toasted pepitas (pumpkin seeds)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 ml) honey or agave syrup
- 1 tsp (2 g) chili powder (or 1 tsp Tajin for a tangy chili-lime finish)
- 1/2 tsp (1.5 g) ground cumin (optional)
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper

Instructions

Short Description:
A bright, crunchy salad that combines crisp jicama, sweet navel oranges, and creamy avocado with a zesty chili-lime dressing and toasted pepitas for Southwestern flair.

Regional Notes:
This Arizona variation highlights local citrus and avocados common in the Southwest and uses a chili-lime dressing (a regional favorite) rather than a creamy or vinegar-forward dressing. The use of jicama for crisp texture and toasted pepitas reflects borderland produce influences typical of Arizona salads.

1. Prepare the fruit and vegetables: peel and julienne the jicama into matchsticks; segment (supreme) the oranges over a bowl to catch juices; thinly slice the red onion and jalapeño (if using); slice the avocados and set aside.
2. Make the dressing: in a small bowl whisk together the reserved orange juices (from segmenting), lime juice, olive oil, honey (or agave), chili powder (or Tajin), cumin (if using), kosher salt, and black pepper until emulsified.
3. Combine the base: in a large bowl toss the jicama, orange segments, red onion, and chopped cilantro. Pour about three-quarters of the dressing over the mixture and gently toss to coat. Taste and add more dressing or salt if needed.
4. Add avocado and pepitas: gently fold in the avocado slices to avoid mashing. Sprinkle toasted pepitas over the top and drizzle the remaining dressing if desired.
5. Chill briefly and serve: refrigerate the salad 10–15 minutes to let flavors meld, or serve immediately at cool room temperature. Garnish with extra cilantro leaves and a light dusting of chili powder or Tajin if you like.
6. Storage note: store leftover dressing separately and keep avocado halves protected with plastic wrap pressed onto the surface; consume within 1 day for best texture.