Orange Jicama Salad with Lemon Ginger Dressing

Matthew Kadey MSc., RD

4 servings

Orange Jicama Salad with Lemon Ginger Dressing

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Ingredients

For the salad:
• 1 small sized jicama, peeled and sliced into matchsticks
• 1 fresh Chilean orange, peeled and sectioned
• 1 small carrot, sliced into matchsticks
• 1/2 cup (125 mL) thinly sliced radish
• 1/2 cucumber, thinly sliced into rounds
• 1 avocado, thinly sliced
• 6 cups (1.5 L) baby spinach
• 1/4 cup (60 mL) pumpkin seeds (pepitas)
Lemon Ginger Dressing:
• 1/3 cup (80 mL) extra virgin olive oil
• Juice of 1 small Chilean lemon
• 2 tsp (10 mL) honey
• 1-2 tsp (5-10 mL) grated or finely minced ginger
• 1/4 tsp (1 mL) red pepper chili flakes
• 1/4 tsp (1 mL) salt

Instructions

1. In a large bowl, toss together jicama, orange, carrot, radish, cucumber, avocado and spinach.
2. In a dry skillet over medium heat, toast pumpkin seeds until browned and beginning to pop. Let cool.
3. In a small bowl, whisk together olive oil, lemon juice, honey, ginger, chili flakes and salt.
4. Divide salad among serving plates and top with pumpkin seeds and ginger dressing.