Blood Orange and Jicama Salad is a refreshing mix of juicy citrus and crunchy jicama — it’ll make you forget all about the mid-February blues and give you a healthy dose of Vitamin C!
*This post is in association with O Olive Oil ~ thank you for supporting me and the brands I work with, I promise to bring you only the very best!
A simple blood orange and jicama salad like this is hardly a recipe at all
And that’s my favorite kind of thing to share with you — anybody can arrange a glorious plate with hardly any effort or planning at all. Just be sure to grab blood oranges the next time you spot them. If you can’t find them, substitute any great orange you can get your hands on. This is a splashy salad for entertaining (hint: Valentine’s Day is Sunday) but the family will appreciate it too.
I’ve talked about blood oranges so often here on TFVGI, I’ve roasted them, juiced them, baked them, and even frozen them
But I haven’t talked much about jicama. I wonder why I don’t use this wonderful vegetable more often, it’s cheap, easy to peel and slice, and hardly has any calories at all, not to mention an awesome fresh crunch! It a root vegetable that looks like a large round potato, and once you peel it you can use the entire thing because there are no seeds. But unlike a potato, you enjoy it raw — it has a light crisp texture and a slightly sweet starchy flavor. It slices up easily into matchsticks, and if you have any leftover they’re perfect for dipping into hummus.
I like to add some kind of leafy green for contrast, in this case baby spinach leaves, but you could use arugula, baby kale, or even basil. The oranges are sweet, and the jicama is neutral, so I ‘dressed’ the salad with a drizzle of really special vinegar. I’m always looking for ways to use my favorite O Orange Blossom Vinegar — I think the flavor is so unique, and it brings just the right amount of acidity to the salad. O advertises their vinegars as ‘drinkable’, and I agree. For this one they crush California orange blossoms right along with champagne grapes and I just love it. If you’ve ever smelled an orange blossom you’ll have some idea of how unbelievable this is.
I love working with blood oranges because each one is unique.
They can range from deep blood red (look for the name Moro on the sticker) to a bright or rosy orange. Some of them are mottled with both colors and you never know for sure what you’re going to get until you slice into them. The flavor of a blood orange is sweeter and less acidic than regular oranges, I think it tastes a little bit like raspberry — it’s really very pleasing.
Blood Orange and Jicama Salad
- 4 blood oranges
- 1 small jicama
- 4 cups baby spinach leaves
- salt and fresh black pepper, to taste
- orange blossom vinegar
- Using a sharp knife, cut the oranges into 1/8 - 1/4 inch slices. Trim the rind with a small paring knife or scissors. Remove any seeds.
- Peel the jicama and slice it into 1/4 inch slices. Cut the slices into thin matchsticks.
- Arrange the slices of orange on a platter along with the spinach leaves. Scatter the jicama sticks on top, and season with salt and pepper.
- Just before serving, drizzle with the vinegar.
- I sliced my oranges on my mandoline slicer, but in this case a sharp knife would be fine too. I slice the oranges first and then use clean sharp scissors to cut the peel off.
- If you slice the jicama ahead of time, keep it moist under a damp paper towel.
- Whole Jicama should be stored in a cool dry place, just like potatoes. Don’t refrigerate.
- O Olive Oil & Vinegar has a great selection of gourmet vinegars, here.
Don’t forget to pin this delicious Blood Orange and Jicama Salad!