Salad: Mexico – Durango – Ensalada de Jícama y Naranja (Jicama and Orange Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) jicama, peeled and cut into 1/4-inch (6 mm) matchsticks
- 3 medium oranges, peeled and segmented (reserve any juice) (about 510 g total)
- 1 medium cucumber, peeled, seeded and thinly sliced (approx. 8 oz / 225 g)
- 1/4 small red onion, thinly sliced (about 1 oz / 30 g)
- 2 tbsp (30 ml) fresh lime juice (about 1 medium lime)
- 1 tbsp (15 ml) fresh orange juice (from reserved juices if available)
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tsp (5 ml) honey or agave nectar (optional)
- 1/2 tsp (1 g) chile powder (preferably chile piquin) for the dressing
- Additional chile powder or 1/4 tsp (1 g) Tajín for sprinkling at service, to taste
- 2 tbsp (8 g) fresh cilantro, chopped
- 1/2 tsp (3 g) fine sea salt, plus more to taste
- 1/8 tsp (0.5 g) freshly ground black pepper

Instructions

Short Description:
A bright, crunchy salad of crisp jicama and sweet orange segments dressed with lime and a touch of chili for a sweet-spicy-tangy contrast. Refreshing and simple, it is served chilled or at room temperature.

Regional Notes:
This Durango variation emphasizes a balance of sweet, spicy, and tangy flavors by finishing the salad with fresh lime juice and a sprinkle of chili powder (traditionally chile piquin or a local chili-lime seasoning). Compared with coastal versions, it is simpler—focused on jicama, orange, and chile—without heavy cream or mayonnaise.

1. Prepare produce: Peel and cut the jicama into 1/4-inch (6 mm) matchsticks. Peel and segment the oranges over a bowl to catch any juice. Peel, seed, and thinly slice the cucumber. Thinly slice the red onion.
2. Combine salad base: In a large mixing bowl, gently toss the jicama, orange segments, cucumber, and red onion until evenly distributed.
3. Make the dressing: In a small bowl or jar, whisk together the lime juice, orange juice, olive oil, honey (if using), 1/2 tsp chile powder, salt, and black pepper until combined and slightly emulsified.
4. Dress the salad: Pour the dressing over the jicama mixture and toss gently to coat all ingredients. Taste and adjust salt or lime as needed.
5. Chill briefly: Let the salad rest in the refrigerator 10–15 minutes to allow flavors to meld (or serve immediately if preferred).
6. Finish and serve: Just before serving, sprinkle chopped cilantro over the salad and dust with additional chile powder or Tajín and a final squeeze of lime to taste. Serve chilled or at room temperature.