%20(1).png){kind=logo}
From
4
Fresh, crisp, and bursting with summer flavors, this Jicama Citrus Crunch Salad is the ultimate warm-weather dish. Thinly sliced jicama and pineapple create an elegant base layered with juicy orange segments, crunchy cucumber, and vibrant herbs. A tangy chile-lime vinaigrette ties it all together, while a sprinkle of Taj'n adds the perfect kick. This salad is high in fiber, naturally hydrating, and a feast for the eyes ' perfect for barbecues, picnics, or light meals. Learn how to supreme citrus for a beautiful, restaurant-worthy finish!
FOR THE DRESSING Yields about ¾ cup (you may not need it all) ¼ cup avocado oil (reduced from ½ cup) ¼ cup fresh lime juice 1 small garlic clove, grated ½ serrano chile, finely chopped 1 tablespoon apple cider vinegar (adds tang with less salt) 1 teaspoon Tajín (down from 1 tbsp to reduce sodium) ½ teaspoon fine sea salt (can use potassium salt if desired) Optional: 1 tsp Just Better Fiber for gut-friendly thickness FOR THE SALAD ¼ cup pepitas, toasted 1 small jicama, peeled, halved, then sliced ¼ cup pineapple, halved then sliced (fresh or grilled for smoky depth) 2 Persian cucumbers, thinly sliced 2 navel orange, segmented 1 head romaine, leaves ½ small red onion, thinly sliced 1 serrano chile, thinly sliced (seeds removed if desired) ½ cup chopped fresh herbs (basil, cilantro, parsley, mint) 2 teaspoons Tajín, or to taste as garnish Flaky sea salt, for finish Optional garnish: Edible flowers or microgreens
DIRECTIONS Make the vinaigrette: Whisk together all vinaigrette ingredients. Set aside. Toast the pepitas in a dry skillet over medium heat until they start to pop, about 2–3 minutes. Set aside. Assemble the salad: In a large bowl, add the pineapple, jicama, lettuce, orange slices, cucumber, onion, serrano, herbs. Toss with half the vinaigrette. Garnish and serve: Top with pepitas, Tajín, a sprinkle of flaky salt, and edible flowers or microgreens. Drizzle with extra dressing if needed. Notes Add protein: Grilled shrimp, seared tofu, or air-fried tempeh would pair beautifully. Make-ahead tip: Keep dressing and salad separate until ready to serve for best texture. Wine pairing: A crisp Sauvignon Blanc from Loire or a dry rosé enhances the citrusy, herbal notes.
FOR THE DRESSING Yields about ¾ cup (you may not need it all) ¼ cup avocado oil (reduced from ½ cup) ¼ cup fresh lime juice 1 small garlic clove, grated ½ serrano chile, finely chopped 1 tablespoon apple cider vinegar (adds tang with less salt) 1 teaspoon Tajín (down from 1 tbsp to reduce sodium) ½ teaspoon fine sea salt (can use potassium salt if desired) Optional: 1 tsp Just Better Fiber for gut-friendly thickness FOR THE SALAD ¼ cup pepitas, toasted 1 small jicama, peeled, halved, then sliced ¼ cup pineapple, halved then sliced (fresh or grilled for smoky depth) 2 Persian cucumbers, thinly sliced 2 navel orange, segmented 1 head romaine, leaves ½ small red onion, thinly sliced 1 serrano chile, thinly sliced (seeds removed if desired) ½ cup chopped fresh herbs (basil, cilantro, parsley, mint) 2 teaspoons Tajín, or to taste as garnish Flaky sea salt, for finish Optional garnish: Edible flowers or microgreens
USD
FOR THE DRESSING Yields about ¾ cup (you may not need it all)¼ cup avocado oil (reduced from ½ cup)¼ cup fresh lime juice1 small garlic clove, grated½ serrano chile, finely chopped1 tablespoon apple cider vinegar (adds tang with less salt)1 teaspoon Tajín (down from 1 tbsp to reduce sodium)½ teaspoon fine sea salt (can use potassium salt if desired)Optional: 1 tsp Just Better Fiber for gut-friendly thickness FOR THE SALAD¼ cup pepitas, toasted1 small jicama, peeled, halved, then sliced¼ cup pineapple, halved then sliced (fresh or grilled for smoky depth)2 Persian cucumbers, thinly sliced2 navel orange, segmented1 head romaine, leaves½ small red onion, thinly sliced1 serrano chile, thinly sliced (seeds removed if desired)½ cup chopped fresh herbs (basil, cilantro, parsley, mint)2 teaspoons Tajín, or to taste as garnishFlaky sea salt, for finishOptional garnish: Edible flowers or microgreens DIRECTIONSMake the vinaigrette: Whisk together all vinaigrette ingredients. Set aside. Toast the pepitas in a dry skillet over medium heat until they start to pop, about 2–3 minutes. Set aside. Assemble the salad: In a large bowl, add the pineapple, jicama, lettuce, orange slices, cucumber, onion, serrano, herbs. Toss with half the vinaigrette. Garnish and serve: Top with pepitas, Tajín, a sprinkle of flaky salt, and edible flowers or microgreens. Drizzle with extra dressing if needed. NotesAdd protein: Grilled shrimp, seared tofu, or air-fried tempeh would pair beautifully.Make-ahead tip: Keep dressing and salad separate until ready to serve for best texture.Wine pairing: A crisp Sauvignon Blanc from Loire or a dry rosé enhances the citrusy, herbal notes.
