Southwestern Recipes
Jicama and Orange Salad
(Pico de Gallo Naranjas)
Ingredients
- 2 cups jicama, peeled and cubed
- 4 oranges, peeled, sectioned, and cut into chunks
- 4 scallions, chopped
- 1/4 cup cilantro, chopped
- Juice from the salad
- 1 tablespoon Mexican lime juice
- 1 tablespoon vegetable oil
- 2 tablespoons sour cream
- Salt
Instructions
- Mix jicama, oranges, onions and cilantro and allow to chill for several hours.
- Before serving, remove the salad from the refrigerator and bring it to cool room temperature. Pour off excess liquid into a small bowl. Add remaining ingredients. Stir to combine them well, then toss with the salad. Add only a small amount of salt to the dressing since the salad is primarily sweet.
- Combine the dressing with the salad at the last minute so that more juice does not drain.