Avocado, Jicama, Orange Salad - Raw, Vegan
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Yambean (jicama), 2 cup slicesAvocados, 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 dressingCumin seed, 1 tsp (ground)Walnut Oil, 1 tbsp Pear Balsamic Vinegar, 1 tbsp Walnuts, .25 cup chopped pieces sea salt, a dash
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
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
Nutritional Info 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
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