Jicama Citrus Salad Recipe
Posted in Fruit on Feb 24,2010 |
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“It’s a perfect salad for grilled pork.”
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 tbsp. fresh lemon juice, or to taste
3/4 tsp. salt, or to taste
40 pine nuts (2 slightly rounded teaspoons), toasted until golden
DIRECTIONS
- Gently stir together all ingredients except pine nuts in a large bowl.
- Salad may be made up to this point 1 day ahead and covered, chilled.
- Sprinkle each serving with 10 pine nuts right before serving.
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