Jicama, Citrus and Watercress Salad

Name: Jicama, Citrus and Watercress Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons agave nectar; 118 milliliters canola oil; 2 teaspoons Dijon mustard; 454 grams jicama, peeled and cut into 2-by-1/4-inch matchsticks; 1 teaspoons finely grated lime zest; 2 navel oranges; 59 milliliters pomegranate juice; 79 milliliters pomegranate seeds; 1 red grapefruit; 6 servings Salt and freshly ground pepper; 1 Tbsp seasoned rice vinegar; 2 bunches watercress, thick stems discarded

Jicama, Citrus and Watercress Salad is a gluten free and vegan side dish. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 257 calories, 2g of protein, and 19g of fat. This recipe serves 6. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of agave nectar, seasoned rice vinegar, navel oranges, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper.

Ingredients you will need

Pomegranate Juice

Salt And Pepper

Agave

Lime Zest

Mustard

Vinegar

Cooking Oil

Equipment you will use

Blender

Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.

Ingredients you will need

Grapefruit