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

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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