Jícama, Orange, and Coriander Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice |
12 ounces jícama, peeled and cut into 2- by 1/2- by 1/4-inch sticks |
1/2 small red onion, sliced thin lengthwise |
1/4 cup minced fresh coriander sprigs |
1 tablespoon fresh lemon juice, or to taste |
3/4 teaspoon salt, or to taste |
40 pine nuts (2 slightly rounded teaspoons), toasted until golden |
Directions:
1. In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.
2. Sprinkle each serving with 10 pine nuts.
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