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Ensalada de jicama y naranja

(Salad of jicama and oranges)

(Pat Greenhouse/Globe Staff)
June 15, 2011

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Serves 6

Lime juice, cilantro, and hot chipotle powder are the dressing ingredients in Temazcal chef Todd Hall’s jicama and orange salad; they make it deliciously crisp, sweet, smoky, and acidic. Serve with poultry or fish grills.

1 jicama root, cut into julienne strips
3 Navel oranges, peel and pith removed, flesh cut into segments
Juice of 2 limes, or more to taste
1/4 cup chopped fresh cilantro
1/8 teaspoon chili chipotle powder, or more to taste
Salt, to taste

1. In a bowl, toss the jicama, oranges, lime juice, cilantro, chipotle powder, and salt.

2. Taste for seasoning and add more chipotle powder or salt, if you like.

Adapted from Temazcal Tequila Cantina