Orange, JÃcama, and Watercress Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1 1/2 teaspoons kosher salt
- 1/2 cup extra-virgin olive oil
- 3/4 teaspoon freshly ground black pepper
- 1 teaspoon finely grated lime zest
- 3 large oranges
- Carbohydrate 9 g(3%)
- Fat 11 g(17%)
- Fiber 2 g(10%)
- Protein 1 g(3%)
- Saturated Fat 2 g(8%)
- Sodium 281 mg(12%)
- Calories 134
Preparation In small bowl, whisk together lime juice, zest, salt, and pepper. Gradually whisk in oil, whisking until mixture emulsifies. In medium bowl, toss together jÃcama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients. Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes). To bowl with orange juice, add orange segments, jÃcama (including vinaigrette), and watercress. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately.
Preparation In small bowl, whisk together lime juice, zest, salt, and pepper. Gradually whisk in oil, whisking until mixture emulsifies. In medium bowl, toss together jÃcama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients. Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes). To bowl with orange juice, add orange segments, jÃcama (including vinaigrette), and watercress. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately.
