Jícama, Avocado, Radish & Orange Salad with Cilantro

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


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

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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