Avocado, Orange, and Jicama Salad
While avocado, Cara Cara, and jícama may be a puzzling combination to some, I am here to fill in the missing pieces! Jícama (pronounced ‘he-kama’, aka yam bean, a member of the bean family) is a wonderfully-crunchy and savory apple-like root. If sliced raw and tossed into a salad, jícama adds texture and refreshment to the composition. I personally love it julienned and sprinkled with lime and chili powder for a quick, guilt-free snack.
Cara Cara navel oranges, aka the red-fleshed navel orange (not to be confused with the blood orange), gets its name from its pretty pink flesh. Cara Cara’s are largely grown in California, are seedless, and cleanly separate from the rind, making them noteworthy citrus. December through April is peak Cara Cara season but can be easily substituted by regular oranges of your choice.
Together, along with creamy avocado, the trio makes for a light, fresh, and citrusy salad that pairs well with Tajin and taco night. Provecho!
With a sharp knife, trim the top and bottom of each orange. Next, place the orange on a cut end and slice the skin from its flesh in long strips. Holding the orange in your hand over a bowl, slice out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on both sides.The wedges should come out easily, leaving only the membrane intact. Squeeze enough juice from membranes to measure 1⁄4 cup.
Make the dressing. In a bowl, whisk together orange juice, curry powder, salt, cumin, agave, and vinegar. Add oil in a stream, whisking until emulsified.
Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour dressing over and sprinkle with Tajin.
- 3 Cara Cara oranges, or oranges of your choice
- 1⁄2 tsp curry powder
- 1⁄2 tsp salt
- 1⁄4 tsp ground cumin
- 1 tsp agave
- 2 tbsp rice wine vinegar
- 2 tbsp olive oil
- 1 medium jícama, about 3⁄4 pound
- 2 ripe avocados
- 1 tsp Tajin for garnish