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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

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

14 tsp    sea salt (approx.)         1 mL

14 tsp    chili powder                1 mL

14 cup    freshly squeezed lime juice (approx.)      60 mL

14 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

12 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 18-inch (3 mm) thick sticks about 2 to 3 inches (5 to 7.5 cm) long.

 

Makes 6 servings