Ensalada Pico De Gallo (Orange Salad)

Don’t let the name fool you. This pico de gallo is a salad, not a salsa, a bright Mexican mix of sweet orange slices, crisp jicama, and red onion over torn lettuce.

The genius is in the marinade. Soaking the sliced red onion and julienned jicama in the dressing for an hour does double duty: it tames the onion’s raw bite and seasons the watery-crisp jicama, which otherwise tastes of almost nothing.

That dressing is the whole personality of the salad. Orange juice and lime bring tartness, honey rounds it out, and cumin with red chile powder add a warm, smoky-spicy edge that’s pure Mexican.

Toss it together only at the last minute so the lettuce stays crisp and the oranges hold their shape. Finish with a scatter of toasted walnuts for crunch. It’s a refreshing counterpoint to rich, spicy main dishes.

Kitchen Tips

• Marinate the onion and jicama for at least an hour; it mellows the onion and flavors the jicama.
• Use a sharp knife to peel and slice the oranges into clean, pith-free rounds.
• Assemble just before serving so the lettuce stays crisp and the dressing doesn’t wilt it.
• Toast the walnuts briefly for deeper flavor and better crunch.

Variations

• Swap walnuts for pecans or toasted pepitas.
• Add sliced avocado or crumbled queso fresco for richness.
• Use grapefruit or a mix of citrus alongside the oranges.