Jicama, Cucumber & Orange Salad

Cubed jicama, thick-sliced cucumber, fresh oranges, and green onions tossed in a lime and orange juice dressing spiked with chili powder and scattered with fresh mint. If you’ve ever bought a cup of fruit from a Mexican street vendor with chile and lime squeezed on top, this salad captures that exact flavor in a bigger, more composed format.

Jicama is the star here. It stays crunchy no matter how long it sits in the dressing, which is something lettuce and most vegetables can’t claim. After two hours of chilling, the jicama has absorbed the citrus and chili flavors while keeping its signature snap.

The chili powder and mint together is a combination worth remembering. The warmth from the chili, the cooling menthol from the mint, and the tart citrus dressing create something that hits every part of your palate at once.

Chef Tips

• Peel the jicama completely, including the fibrous layer just under the skin. That layer is tough and doesn’t soften in the dressing.
• Seed the cucumber to prevent excess water from diluting the dressing as it chills.
• Segment the oranges cleanly, removing all pith and membrane. Bitter pith throws off the bright, sweet-tart balance.
• The two-hour chill is where this salad comes together. Fresh-tossed, the flavors sit separately. After resting, they merge.

Variations

• Add sliced radishes for extra crunch and a peppery bite.
• Sprinkle Tajin seasoning on top instead of plain chili powder for a more complex, tangy heat.
• Toss in diced mango or pineapple for additional tropical sweetness.