Orange, Cucumber and Jicama Salad

Vancouver Holistic Health - Monday, April 12, 2010

This refreshing, crunchy salad is a great option when the warmer weather makes you crave lighter food but the summer veggies aren’t yet in season. 

The amounts are very approximate for this salad – there is lots of room to balance the dressing according to your taste preference.

Make the salad without the almonds for a simple side-dish. Or include the almonds to make the salad a meal.

Salad

Several oranges
1 medium sized jicama
1 cucumber
Cilantro (optional)
Raw almonds – whole or slivered

Dressing

Vinegar (rice vinegar, white wine vinegar)
Apple cider vinegar (just a splash)
Lime juice (optional or just a splash)
Olive oil
Honey
Salt & pepper
Juice from the oranges

1. Peel the oranges, jicama, and cucumber. Cut the jicama and cucumber into bite-sized pieces. Place the oranges on a surface where you can catch some of the juices for the dressing. Either cut the orange into thin slices or section the orange. Combine, and add the cilantro.
2. Combine the dressing ingredients into a container with a tight-fitting lid. Shake well. Taste and adjust to taste. 
3. Pour the dressing over the salad. The salad will taste good when served immediately. It also tastes good when kept overnight or two.

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