Salads
Refreshing Jicama Citrus Salad with Perfect Citrus Segments
Ingredients
- FOR THE DRESSING:
- Yields about ¾ cup (you may not need it all)
- ¼ cup avocado oil (reduced from ½ cup)
- ¼ cup fresh lime juice 1 small garlic clove, grated
- ½ serrano chile, finely chopped
- 1 tablespoon apple cider vinegar (adds tang with less salt)
- 1 teaspoon Tajín (down from 1 tbsp to reduce sodium)
- ½ teaspoon fine sea salt (can use potassium salt if desired)
- Optional: 1 tsp Just Better Fiber for gut-friendly thickness
- FOR THE SALAD:
- ¼ cup pepitas, toasted
- 1 small jicama, peeled, halved, then sliced
- ¼ cup pineapple, halved then sliced (fresh or grilled for smoky depth)
- 2 Persian cucumbers, thinly sliced
- 2 navel orange, segmented
- 1 head romaine, leaves
- ½ small red onion, thinly sliced
- 1 serrano chile, thinly sliced (seeds removed if desired)
- ½ cup chopped fresh herbs (basil, cilantro, parsley, mint)
- 2 teaspoons Tajín, or to taste as garnish Flaky sea salt, for finish
- Optional garnish: Edible flowers or microgreens
Directions
- 1
Make the vinaigrette: Whisk together all vinaigrette ingredients. Set aside.
- 2
Toast the pepitas in a dry skillet over medium heat until they start to pop, about 2–3 minutes. Set aside.
- 3
Assemble the salad: In a large bowl, add the pineapple, jicama, lettuce, orange slices, cucumber, onion, serrano, herbs. Toss with half the vinaigrette.
- 4
Garnish and serve: Top with pepitas, Tajín, a sprinkle of flaky salt, and edible flowers or microgreens. Drizzle with extra dressing if needed.
- 5
Notes Add protein: Grilled shrimp, seared tofu, or air-fried tempeh would pair beautifully.
- 6
Make-ahead tip: Keep dressing and salad separate until ready to serve for best texture.
- 7
Wine pairing: A crisp Sauvignon Blanc from Loire or a dry rosé enhances the citrusy, herbal notes.
