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Prep Time: 
20 minutes prep time + 1 hour chill time
Number of Servings: 
4
Recipe Source: 

From Around the World in 120 Salads by Katie and Giancarlo Caldesi  ($24.95, Kyle Books, 2017)

Ingredients: 
  • 1 small red onion, halved and finely sliced
  • Juice of 2 limes
  • 2 small oranges
  • 1 medium jicama (about 1 lb)
  • 1/2 English cucumber
  • 1/2 to 1 red fresno, red, or green chili, according to taste
Directions: 
  1. Put onion slices and lime juice in a bowl and leave to soak while preparing other ingredients.
  2. Cut peel and white pith from oranges and then, using a small, sharp knife, cut between each segment to free flesh and leave all the membrane together. Squeeze membrane to extract any remaining juice. It is a good idea to segment oranges over a bowl to catch the juice and add this to any obtained by squeezing.
  3. Peel jicama and rinse in cold water. Cut into quarters and then finely slice into a serving bowl. Cut cucumber in half lengthwise and use a teaspoon to scoop out seeds. Cut cucumber into thin slices and add to bowl. Remove stem from chili, and slit and remove seeds with a sharp knife by gently scraping. Chop it finely and add to salad.
  4. Mix orange segments and juice with onion and add to jicama, cucumber, and chiles.
  5. Chill for at least an hour before serving. The salad will keep for 2 to 3 days in the fridge.
Notes: 

This delightfully crisp and sweet salad is good with barbecued meat or fish. If you can’t find jicama, use a crisp, green eating apple such as Granny Smith’s instead.