Clementine Jicama Salad

Ingredients for Clementine Jicama Salad

• 1/2 teaspoons chopped garlic

• 60ml fresh lime juice

• 6 tablespoons olive oil

• 1/2 teaspoons sugar

• 8 clementines (800g), peeled and cut crosswise into 1/4-inch-thick slices

• 450g jicama, peeled and cut into 1/4-inch-thick matchsticks (475g )

• 1 small red onion, thinly sliced

• 3/4 cup packed coriander sprigs

• 1/2 cup crumbled queso fresco or mild feta

• 45g raw green (hulled) pumpkin seeds (pepitas), toasted

How to make Clementine Jicama Salad

Mince and mash garlic to a paste with 1/2 teaspoons salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoons pepper in a large bowl.

Just before serving, add clementines, jicama, onion, and coriander and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.