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Ensalada Pico De Gallo (Orange Salad)

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Submitted by msoutdrs

Ensalada pico de gallo, a refreshing Mexican orange and jicama salad with crisp red onion, walnuts, and a honey-lime dressing spiced with cumin and chile. Bright, crunchy, and sweet-tangy in every bite.

YIELD

4 servings

PREP

70 min

COOK

0 min

READY

80 min

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.

Ingredients

1 237
CUP ML RED ONIONS
thinly sliced
1 237
CUP ML JICAMA
julienne cut
5 1.2
CUPS L LETTUCE LEAVES
torn, loosely packed *
2 473
CUPS ML ORANGES
peeled, sliced *
¼ 59
CUP ML WALNUTS
roughly chopped
Dressing
¼ 59
CUP ML ORANGE JUICE
fresh
1 15
TABLESPOON ML LIME JUICE
fresh
1 ½ 23
TABLESPOONS ML HONEY
½ 2.5
TEASPOON ML CUMIN
½ 2.5
TEASPOON ML RED CHILE POWDER *
½ 2.5
TEASPOON ML SALT
2 30
TABLESPOONS ML CILANTRO
finely minced

Directions

Whisk together all dressing ingredients.

Drizzle half the dressing over the onions and jicama.

Refrigerate for at least an hour.

Just before serving, remove onioins and jicama from marinade and toss with the lettuce.

Arrange oranges on top and drizzle the remaining dressing over the salad.

Sprinkle the nuts on top. (optional)

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 118 37% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 304mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 28%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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