Clementine Jicama Salad
Write a review
  1. 1/2 teaspoon chopped garlic
  2. 1/4 cup fresh lime juice
  3. 6 tablespoons olive oil
  4. 1/2 teaspoon sugar
  5. 8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices
  6. 1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
  7. 1 small red onion, thinly sliced
  8. 3/4 cup packed cilantro sprigs
  9. 1/2 cup crumbled queso fresco or mild feta
  10. 1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted
  1. Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
  2. Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.
Adapted from Epicurious
Adapted from Epicurious
Two Bits Living