Chile-Dusted Oranges, Jícama, and Cucumber

From the kitchen of Carly

Bright citrus meets crisp vegetables in this refreshing salad. Juicy orange slices pair with sweet jícama and cool cucumber, all tossed in fresh orange juice and finished with a whisper of cayenne heat. Simple, clean, and deeply satisfying.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 navel oranges
  • 11 small jicama (1 lb), peeled and quartered lengthwise
  • 11/2 seedless cucumber (usually plastic-wrapped), peeled and halved lengthwise
  • 1Cayenne to taste

Instructions

  1. Cut off peel and white pith from 3 oranges with a sharp knife. Cut peeled fruit in half lengthwise, then cut crosswise into 1/4-inch-thick slices. Cut remaining orange in half crosswise, then cut each half into 6 to 8 wedges for squeezing.

  2. Cut jicama wedges and cucumber crosswise into 1/4-inch-thick slices.

  3. Squeeze juice from 4 to 6 orange wedges into a bowl, then add jicama, cucumber, and salt to taste and toss well. Season orange slices with salt and arrange on a platter with jicama and cucumber. Lightly sprinkle with cayenne.

  4. Serve with remaining orange wedges.