Jícama, Avocado, Radish & Orange Salad with Cilantro

Jícama, Avocado, Radish & Orange Salad with Cilantro
Photo by Scott Phillips


  • ¼ cup extra-virgin olive oil
  • 4 oranges
  • Freshly ground black pepper
  • 8 small red radishes, cut into very thin round slices
  • 1 clove garlic
  • 2 large ripe but firm avocados
  • 1 tsp. cumin seeds
  • + 6 more ingredients
    • 1 cup packed fresh cilantro leaves
    • Kosher salt
    • 5 Tbs. fresh lime juice; more to taste
    • 5 scallions, dark green tops trimmed; cut diagonally into thin slices
    • Large pinch cayenne
    • 1 small jícama (about 1-¼ pounds)

Finely grate 2 tsp. zest from the oranges and set the zest aside. With a sharp paring knife, slice the ends off the oranges. Stand each orange on one of its cut ends and pare off the rest of the peel in strips, making sure to remove all of the pith. Working over a small bowl, carefully cut the or...

View full recipe at Fine Cooking


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