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Clementine Jícama Salad

In this unique and lively salad, juicy clementines combine with crunchy jícama, salty pumpkin seeds, and creamy queso fresco to create a vibrant yet harmonious medley of textures and flavor notes. The garlicky vinaigrette is versatile enough to use on almost any salad. For a healthy, quick dinner, top the salad with a piece of grilled mahimahi, or pair it with a piece of avocado toast and call it lunch.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/2 teaspoon chopped garlic
1/2 teaspoon salt
1/4 cup fresh lime juice
6 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon black pepper
8 clementines, peeled and cut crosswise into 1/4-inch-thick slices (1 3/4 pounds)
1 pound jícama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
1 small red onion, thinly sliced
3/4 cup (packed) cilantro sprigs
1/2 cup crumbled queso fresco or mild feta
1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted

Preparation

  1. Step 1

    Mince and mash the garlic to a paste with the salt, then whisk together with the lime juice, oil, sugar, and pepper in a large bowl.

    Step 2

    Just before serving, add the clementines, jícama, onion, and cilantro and gently toss. Season with salt. Sprinkle with the cheese and pumpkin seeds.

  2. DO AHEAD

    Step 3

    The VINAIGRETTE can be made 4 hours ahead and kept at room temperature.

    Step 4

    The CLEMENTINES, JÍCAMA, AND ONION can be cut 4 hours ahead and chilled.

The Epicurious Cookbook
TagsSaladClementineCitrusFruitJicamaRoot VegetableVegetableQueso FrescoCheeseDairyFetaPumpkin SeedSeedSideDinnerGluten FreeNut FreeVegetarianQuickEasyNo-CookEpicuriousCookbooks
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