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Jicama and Orange Salad with Queso Fresco

Jicama and Orange Salad with Queso Fresco

By Elizabeth MindreauSeptember 22, 2021

  • Makes
    6 to 8 servings
  • Cook Time
    30 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

Jicama, a root vegetable native to Mexico, has a ruddy, tough brown skin which must be removed before eating. Once peeled, it resembles a raw potato. Often eaten raw, jicama’s texture is crisp, snappy and a little starchy and its flavor is mild and with a hint of sweetness. This cool, refreshing salad combines slices of jicama with sweet-tangy oranges, along with herbal cilantro and salty queso fresco. Serve it alongside grilled meat or chicken, or as a side dish for a Mexican-inspired meal.

Tip

Don’t use regular chili powder. It typically is a blend that includes dried chilies, cumin, oregano and garlic; it’ll muddy the flavors in this salad. Instead, look for pure ancho chili powder, which is made by pulverizing nothing more than ancho chilies.

Ingredients
  • 2

    navel oranges

  • 2

    tablespoons lime juice

  • 2

    tablespoons light agave syrup OR honey

  • 2

    tablespoons grapeseed or other neutral oil

  • ⅛

    teaspoon ancho chili powder

  • Kosher salt and ground black pepper

  • 1-pound jicama, peeled, cut into 8 wedges and very thinly sliced crosswise

  • ¼

    cup lightly packed fresh cilantro, roughly chopped

  • 2

    ounces queso fresco OR feta cheese, crumbled (½ cup)

Step 1

Using a sharp knife, slice off the top and bottom ½ inch from each orange.

One at a time, stand the oranges on a cut end and cut from top to bottom following the contours of the fruit to remove the peel and white pith.

Hold each orange over a small bowl and cut between the membranes to release the segments, letting them drop into the bowl.

Once all of the segments have been cut free, squeeze the membranes over a large bowl to extract all the juice; discard the membranes.

Step 2

To the bowl with the orange juice, add the lime juice, agave, oil, chili powder and ¼ teaspoon each salt and pepper; whisk to combine.

Add the jicama and orange segments with accumulated juices, then toss.

Cover and refrigerate for about 30 minutes.

Step 3

Add the cilantro and cheese to the jicama mixture, then toss.

Taste and season with salt and pepper.

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