This is one of those Summer salads you'll find yourself making all the time because it's the perfect side dish. Add chicken or grilled shrimp to make it a main course, or serve it alongside bbq steak or ribs to add a crisp, bright healthy element to your meal. Not sure about jicama? It's a Mexican root vegetable that is crispy and juicy with a mild flavor, and the perfect crunchy addition to any salad.
- 3 blood oranges (you can also use navel oranges)
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
- 1 small jicama (1 pound)—peeled, quartered and thinly sliced
- 2 Hass avocados, quartered lengthwise and thinly sliced
- 1 seedless cucumber, thinly sliced
- 1 cup crumbled feta cheese
- 1/4 cup chopped cilantro (you can also use Italian leaf parsley)
If you can’t buy already pre-sectioned oranges, you can section whole oranges on your own in just a couple of easy steps. Using a sharp knife, peel the oranges, being careful to remove all the white pith. The pith is the white stuff between the peel and the orange. Pith is very bitter, so it’s important to remove it, so you don’t have that bitter taste in your salad. Over a small bowl, with a paring knife, cut in between the membranes to release the sections. Set the sections aside.
After you set the orange sections aside, squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for about 15 minutes. Add the orange sections, avocado, cucumber feta and cilantro and stir very carefully to incorporate. You want to be careful when stirring because you don’t want to mush the avocado or orange sections.