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Jicama, Avocado, Radish and Orange Salad with Cilantro
by Jill Hillhouse and Lisa Cantkier
Jicama, Avocado, Radish and Orange Salad with Cilantro, page 134 of
The Paleo Diabetes Diet Solution by Jill Hillhouse and Lisa Cantkier
Jicama and radish give this salad a crispy crunch — the jicama a sweet crunch and the radish a peppery one. Remember to purchase organic fruit when you plan to use the zest.
Tip
White or red grapefruit can be substituted for or combined with the oranges.
3 oranges 3
1 clove garlic, very finely minced (almost to a paste) 1
1 tsp ground cumin 5 mL
1⁄4 tsp sea salt (approx.) 1 mL
1⁄4 tsp chili powder 1 mL
1⁄4 cup freshly squeezed lime juice (approx.) 60 mL
1⁄4 cup extra virgin olive oil 60 mL
1 small jicama (about 1 lb/500 g) 1
6 radishes, cut into very thin round slices 6
4 green onions, cut diagonally into thin slices 4
1⁄2 cup fresh cilantro leaves 125 mL
Freshly ground black pepper (optional)
1 ripe but firm avocado, sliced 1
1. Using a grater or a zester, grate 2 tsp (10 mL) orange zest; set aside. Slice off enough of both ends of the oranges that you see the ends of the fruit segments. Set each orange on a cut end and slice off the remaining peel and pith, one section at a time, following the curve of the fruit from top to bottom. Trim away any remaining white bits. Set a colander or strainer over a bowl. Hold each orange over the colander and carefully cut along both sides of each membrane, freeing the segments and letting them fall into the colander. Once all segments are done, squeeze as much juice as possible from the membranes. Measure out 2 tbsp (30 mL) juice and reserve any extra for another use.
2. In a small bowl, combine orange zest, orange juice, garlic, cumin, salt, chili powder and lime juice. Let stand for 5 to 10 minutes to blend the flavors. Whisk in oil.
3. Peel jicama and cut into 1⁄8-inch (3 mm) thick sticks about 2 to 3 inches (5 to 7.5 cm) long.
Makes 6 servings