Jicama Clementine Salad

 

For a refreshing summer salad, the combination of citrus and jicama is perfect. The lime vinaigrette adds another note of citrus and a garlicky kick. If you have the time, this is best made ahead and chilled before serving. The original recipe is a bit more complicated--I've simplified the preparation for a weeknight dinner.

Jicama Clementine Salad
Serves 5

Adapted from Epicurious

1 clove garlic

1/2 tsp salt
2 Tblsp lime juice

3 Tblsp olive oil
1/2 tsp sugar

2 clementines, peeled and chopped
1 medium jicama, peeled and cut into matchsticks
2-3 Tblsp cilantro, chopped

1/2 tsp salt

1/2 tsp ground pepper
1/4 cup crumbled feta or queso fresco cheese
1/4 cup toasted pepitas (pumpkin seeds)

Using a mortar and pestle, mash the garlic and 1/2 tsp salt to a paste. Add lime juice, oil and sugar and combine well. Set aside.

In a salad bowl combine the jicama, clementines and cilantro. Toss with the dressing and 1/2 tsp each of salt and pepper. Garnish with the cheese crumbles and pepitas.