This bright, fiber-forward salad makes the most of winter citrus season, when oranges and grapefruits taste their best. Crisp jicama, creamy avocado, and juicy citrus come together in a simple anti-inflammatory bowl that you can mix in minutes. It’s refreshing, satisfying, and a perfect contrast to heavier cold-weather meals.
Quick Tip:
Save time by grabbing peeled and cut jicama at the store—no need to tackle the tough outer skin at home.
Ingredients
-
For the Dressing (mixed directly in the bowl):
- 2 Tbsp olive oil
- 1 Tbsp lime juice
- 1 tsp orange zest
- 1 tsp honey or maple syrup
- ¼ tsp salt
- ⅛ tsp ground black pepper
- ¼ tsp ground cumin
- Optional: pinch of chili flakes
-
For the Salad:
- ½ cups diced jicama (about ½-inch pieces)
- 2 medium oranges, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1 large ripe avocado, diced
- ¼ cup thinly sliced red onion
- ¼ cup chopped cilantro
Equipment Needed
- Large mixing bowl
- Chef’s knife
- Cutting board
- Measuring spoons
Directions
- In a large mixing bowl, whisk together olive oil, lime juice, orange zest, honey/maple, salt, pepper, cumin, and chili flakes if using.
- Add the jicama, citrus segments, avocado, red onion, and cilantro to the bowl.
- Gently toss to coat, keeping the avocado intact.
- Taste and adjust lime, cumin, or salt as desired. Serve immediately.
Nutritional Facts
- Calories
- 128
- Fat
- 8.8g
- Carbohydrates
- 13.4g
- Sodium
- 103mg
- Sugar
- 7.8g
