Jícama, Avocado, Radish & Orange Salad with Cilantro

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


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

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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