Jícama, Avocado, Radish & Orange Salad with Cilantro

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


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