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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 201.8
  • Total Fat: 15.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 49.7 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 7.7 g
  • Protein: 3.0 g

View full nutritional breakdown of Avocado, Jicama, Orange Salad - Raw, Vegan calories by ingredient
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Avocado, Jicama, Orange Salad - Raw, Vegan

Submitted by: SMBRYCE1

Introduction

This would be nice for a picnic, but if you are taking it for a picnic, I recommend taking the Avocado with you and slicing it there, last minute then pouring the salad and dressing over it. We have a favorite balsamic vinegar made with pears and cinnamon that we use only for special occasions or when wanting a certain flavor. I thought it would go wonderfully with this salad. There are such a wide variety of balsamics out there, I recommend you give them a try! This would be nice for a picnic, but if you are taking it for a picnic, I recommend taking the Avocado with you and slicing it there, last minute then pouring the salad and dressing over it. We have a favorite balsamic vinegar made with pears and cinnamon that we use only for special occasions or when wanting a certain flavor. I thought it would go wonderfully with this salad. There are such a wide variety of balsamics out there, I recommend you give them a try!
Number of Servings: 4

Ingredients

    Yambean (jicama), 2 cup slices
    Avocados, California (Haas), 1 fruit without skin and seeds
    Radishes, .25 cup slices
    Oranges, 1 large (3-1/16" dia), sectioned, include the
    juice in the dressing
    Cumin seed, 1 tsp (ground)
    Walnut Oil, 1 tbsp
    Pear Balsamic Vinegar, 1 tbsp
    Walnuts, .25 cup chopped pieces
    sea salt, a dash

Tips

The salad dressing will not ever fully blend, but the acidic orange and balsamic should help the oil mix in a bit and give you a nice consistency


Directions

There is no actual cooking required for this, but there is some prep involved:

Remove the skin and slice jicama into thin slices. If they seem too long and unwieldy, chop those in half about 1/4 inch wide by 3 inches long. Set aside.

Slice radishes thinly or use a mandolin slicer (about 1/4 cup) and set aside with jicama (this adds a bit of kick)

Remove pit from Avocado and slice into quarters, then slice each of those quarters into thinner sections, and scoop from skin. Fan each out and place on salad plate in a nice decorative fan (eating food that looks pretty actually has been proven to improve our pleasure at eating it) Set aside

Over a small bowl, cut orange in half and remove sections between the pith, leaving all the bitter white pith behind. Mix sectioned fruit with Jicama and set aside

Mix Jicama, oranges and radish slices and spoon over Avacodo onto salad plates

For salad dressing, Squeeze remaining juice into the small bowl and add 1 teaspoon ground cumin, 1 Tablespoon Walnut oil, and 1 Tablespoon Pear Balsamic and whisk till emulsified. Pour over ingredients on salad place.

Sprinkled chopped walnuts and a dash of sea salt over the top of each plate and serve



Serving Size: Makes 4 servings of about a cup each






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