Clementine Jícama Salad

Name: Clementine Jícama Salad
Yield: Makes 8 servings
Ingredients: 1/2 teaspoon chopped garlic; 1/2 teaspoon salt; 1/4 cup fresh lime juice; 6 tablespoons olive oil; 1/2 teaspoon sugar; 1/2 teaspoon black pepper; 8 clementines, peeled and cut crosswise into 1/4-inch-thick slices (1 3/4 pounds); 1 pound jícama, peeled and cut into 1/4-inch-thick matchsticks (3 cups); 1 small red onion, thinly sliced; 3/4 cup (packed) cilantro sprigs; 1/2 cup crumbled queso fresco or mild feta; 1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted

November 7, 2012

In this unique and lively salad, juicy clementines combine with crunchy jícama, salty pumpkin seeds, and creamy queso fresco to create a vibrant yet harmonious medley of textures and flavor notes. The garlicky vinaigrette is versatile enough to use on almost any salad. For a healthy, quick dinner, top the salad with a piece of grilled mahimahi, or pair it with a piece of avocado toast and call it lunch.

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