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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Opposites attract in this colorful alternative to green salad. Ingredients with two completely different texturesjuicy clementines and crunchy jicamamarry in a garlicky vinaigrette. With red onion, cilantro, and fresh cheese, each bite is a burst of cool. Ingredients:
1/2 teaspoon chopped garlic |
1/4 cup fresh lime juice |
6 tablespoons olive oil |
1/2 teaspoon sugar |
8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices |
1 pound jicama, 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 |
Directions:
1. Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
2. Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.
3. Cooks notes: Vinaigrette can be made 4 hours ahead and kept at room temperature. Clementines, jicama, and onion can be cut 4 hours ahead and chilled.
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