Sweet and savory with an intensely satisfying crunch, my Orange Jicama Salad recipe is a great summer salad. The perfect side for those blistering hot summer days when you need a cold dinner, no indoor cooking allowed! Jicama is a mildly sweet root vegetable, native to Central America, a climbing vine related to the pea family. Eaten raw, it is crunchy like an apple and is amazing when refrigerated, it seems to stay colder longer than the other ingredients in the salad. The Mandarin oranges are easy to peel and segment without having to go to any extremes to get two cups of segments. Mildly spicy, tonight I’m just serving the Orange Jicama Salad with a cold shrimp cocktail, no fuss, no muss easy, hot weather cooking that is light and healthy.

Here is my Orange Jicama Salad recipe:

INGREDIENTS:

• 2 Cups Mandarin Orange segments, seedless
• 1 Cup Jicama, cut into 1/8-inch match sticks
• 8 Radishes, sliced
• 1 Cups Shredded Carrots
• 1 Cup Fresh Blueberries
• 2 Tart Green Apples, ¼-inch dice
• 1 Medium Red Onion, Sliced
• 1 Lemon, juice
• 2 Tablespoons White Wine Vinegar
• 3 Tablespoons Olive Oil
• 3 Tablespoons Tajin Classico Seasoning (or 3 Tablespoons Chili Powder and zest and juice of 1 lime)
• ¾ Teaspoon Salt
• ½ Teaspoon Black Pepper

PROCESS:

-Peel and segment the oranges, remove any seeds and white pith

-Julienne the jicama into 1/8-inch matchsticks

-Slice radishes into 1/8-inch slices

-Dice the tart green apples with the skin on, I use Granny Smith apples

-Slice the red onion into long thin slices

-Combine all ingredients in a large bowl and mix together well

-Refrigerate for at least 3-4 hours so that its nice and cold. Enjoy!