Orange, Jícama, and Watercress Salad

Name: Orange, Jícama, and Watercress Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 smalls jícama, peeled and cut into 1/4- by 1-inch matchsticks (approximately 5 ounces); 2 teaspoons kosher salt; 59 milliliters freshly squeezed lime juice (from approximately 2 limes); 1 teaspoon finely grated lime zest; 118 milliliters extra-virgin olive oil; 3 larges oranges; 177 milliliters raw green (hulled) pumpkin seeds (pepitas), toasted (optional); 3 bunches watercress, thick stems removed (about 8 cups, packed)

Orange, Jícama, and Watercress Salad is a gluten free, primal, and fodmap friendly side dish. This recipe makes 10 servings with 156 calories, 2g of protein, and 13g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of kosher salt, lime zest, pumpkin seeds, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

In small bowl, whisk together lime juice, zest, salt, and pepper. Gradually whisk in oil, whisking until mixture emulsifies.

Ingredients you will need

Lime Juice

Pepper

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

In medium bowl, toss together jícama and 1/4 cup vinaigrette, reserving remaining vinaigrette.

Ingredients you will need

Vinaigrette

Equipment you will use

Bowl

Let marinate while preparing rest of ingredients.

Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes).

Ingredients you will need

Orange

Juice

Equipment you will use

Knife

Bowl

To bowl with orange juice, add orange segments, jícama (including vinaigrette), and watercress. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use.

Ingredients you will need

Orange Slices