Diane’s Jicama & Orange Salad with Citrus Vinaigrette

March 24, 2020



1 Medium jicama bulb (peeled, cut in matchstick sized pieces)
2 Large cucumbers (peeled, seeded and cut in matchstick sized pieces)
1 Medium red onion (thinly sliced)
1 1/2 cup orange segments (coarsely chopped)
1 jalapeno (ribs & seeds removed, finely chopped)


1/2 cup fresh squeezed orange juice
1 clove garlic (minced)
2 tablespoons fresh mint leaves (chopped)
1 tablespoon rice wine vinegar
2 tablespoons olive oil
Lots of freshly ground black pepper

Step-by-Step Directions:

  1. Combine first 5 ingredients for dressing in a bowl (orange juice through vinegar).
  2. Drizzle oil in slowly while whisking vigorously.
  3. Place all ingredients for salad in large bowl and toss well.
  4. Drizzle one half of dressing over salad and toss well.
  5. Add remaining dressing as needed and retoss.
  6. ENJOY!
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