Jicama, Orange, and Coriander salad
Olga Woltman
ingredients
- 4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice.
- 12 ounces jícama, peeled and cut into 2- by 1/2- by 1/4-inch sticks
- 1/2 small red onion, sliced thin lengthwise
- 1/4 cup minced fresh coriander sprigs
- 1 tablespoon fresh lemon juice, or to taste
- 3/4 teaspoon salt, or to taste
- 40 pine nuts (2 slightly rounded teaspoons), toasted until golden
directions
- 1
In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.
- 2
Sprinkle each serving with 10 pine nuts.
notes
Other ingridients to try: Grapefruit, Lime, Ginger, Cucumber, Jalapenos
Source: WoWo Kitchen
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