Salad: Mexico – Bajio Mexico — Queretaro – Ensalada de Jícama y Naranja (Jicama and Orange Salad)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 5 min

Total 15 min

Ingredients

- 1 lb (450 g) jicama, peeled and cut into 1/4-inch (6 mm) matchsticks
- 2 medium navel or local sweet oranges, segmented and membranes removed (about 8 oz / 225 g segments)
- 1/3 cup (40 g) thinly sliced red onion (soaked 5 minutes in cold water and drained)
- 2 tbsp (30 ml) fresh lime juice (about 1–2 limes)
- 1 tbsp (15 ml) fresh orange juice (from segmentation trimming)
- 1–1 1/2 tsp (2–3 g) chile piquin powder or mild chile en polvo (or Tajin), plus more for serving
- 1/2 tsp (3 g) fine sea salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro (optional)
- 2 tbsp (20 g) toasted pepitas (pumpkin seeds), optional for garnish

Instructions

Short Description:
A crisp, refreshing salad of locally grown jicama and sweet orange segments, brightened with lime juice and finished with a dusting of Mexican chile powder for a lively sweet-tart-spicy contrast.

Regional Notes:
This Queretaro/Bajio version emphasizes locally grown jicama and oranges and is kept simple so the produce shines; the characteristic finish is a sprinkle of chile piquin (or chile en polvo) and fresh lime juice rather than a heavy dressing. Compared with coastal or Oaxacan variants, it is more citrus-forward and usually served as a light salad or palate cleanser.

1. Combine the prepared jicama, orange segments, and drained red onion in a large mixing bowl.
2. In a small bowl, whisk together the lime juice, orange juice, chile piquin powder, and salt until the chile powder is evenly suspended.
3. Pour the dressing over the jicama mixture and toss gently to coat, taking care not to break the orange segments.
4. Add chopped cilantro if using and toss once more to distribute evenly.
5. Taste and adjust seasoning: add more lime juice, salt, or a light dusting of chile powder as desired.
6. Transfer to a serving bowl, sprinkle toasted pepitas on top if using, and serve immediately or chilled for up to 1 hour.