Ingredients
- 1 small red onion, halved and finely sliced
- Juice of 2 limes
- 2 small oranges
- 1 medium jicama (about 1 lb)
- 1⁄2 English cucumber
- 1⁄2 to 1 red fresno, red, or green chili, according to taste
Prep Time:
20 minutes plus 1 hour chill time
Number of Servings:
Serves 4
Recipe Source:
Around the World in 120 Salads by Katie and Giancarlo Caldesi ($24.95, Kyle Books, 2017)
Directions
- Put onion slices and lime juice in a bowl and leave to soak while preparing other ingredients.
- Cut peel and white pith from oranges and then, using a small, sharp knife, cut between each segment to free flesh and leave all the membrane together. Squeeze membrane to extract any remaining juice. It is a good idea to segment oranges over a bowl to catch the juice and add this to any obtained by squeezing.
- Peel jicama and rinse in cold water. Cut into quarters and then finely slice into a serving bowl. Cut cucumber in half lengthwise and use a teaspoon to scoop out seeds. Cut cucumber into thin slices and add to bowl. Remove stem from chili, and slit and remove seeds with a sharp knife by gently scraping. Chop it finely and add to salad.
- Mix orange segments and juice with onion and add to jicama, cucumber, and chiles.
- Chill for at least an hour before serving. The salad will keep for 2 to 3 days in the fridge.
Notes
This delightfully crisp and sweet salad is good with barbecued meat or fish. If you can’t find jicama, use a crisp, green eating apple such as Granny Smith’s instead.
