Clementine Jicama Salad

Name: Clementine Jicama Salad
Yield: 4 servings
Ingredients: 1 1/2 teaspoon chopped garlic; 1 1/4 cup fresh lime juice; 1 6 tablespoons olive oil; 1 1/2 teaspoon sugar; 1 8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices; 1 1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups); 1 1 small red onion, thinly sliced; 1 3/4 cup packed cilantro sprigs; 1 1/2 cup crumbled queso fresco or mild feta; 1 1/3 cup raw green (hulled) pumpkin seeds (pepitas); 1 toasted

From the kitchen of Carly

Bright citrus meets crisp jicama in this fresh salad built on a lime-garlic dressing. Sweet clementine slices play against peppery red onion, cilantro, and crumbly cheese, finished with pumpkin seeds for crunch. Light, colorful, surprisingly satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 teaspoon chopped garlic
11/4 cup fresh lime juice
16 tablespoons olive oil
11/2 teaspoon sugar
18 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices
11 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
11 small red onion, thinly sliced
13/4 cup packed cilantro sprigs
11/2 cup crumbled queso fresco or mild feta
11/3 cup raw green (hulled) pumpkin seeds (pepitas)
1toasted

Instructions

Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.