Jicama Fennel & Avocado Salad

The Spice & Tea Exchange
Servings

4 servings

Prep Time

15 minutes

Cook Time

6 minutes

Packed with fresh ingredients, this crisp salad makes for a light spring side dish. Vinaigrette made with herbs, Mango Habanero Sugar, and Chile Lime Sea Salt is drizzled over top creating a unique spicy-cool flavor.
Jicama Fennel & Avocado Salad

Ingredients

  • 1-2 tsp. Mango Habanero Sugar
  • ¼ tsp. Italian Herb Spice Blend
  • ¼ tsp. Chile Lime Sea Salt
  • ¼ cup Extra Virgin Olive Oil
  • 2 Tbsp. unsalted pumpkin seeds
  • 2 Tbsp. red or wine vinegar
  • 1 Tbsp. chopped shallots
  • 1 tsp. Dijon or coarse grain mustard
  • 1 medium jicama, peeled and cut into thin 3” long matchsticks
  • ¼ cup fresh cilantro, chopped
  • 3 Tbsp. pomegranate seeds
  • 2 medium navel oranges, skin and pith removed and cut into segments
  • 1 cup diced ripe avocado
  • ½ medium fennel bulb, top and core removed, thinly shredded

Directions

  1. HEAT a medium non-stick skillet over low heat. Add pumpkin seeds and cook, stirring frequently, until seeds are warmed through and slightly golden brown in color, 4-6 mins. Set aside.
  2. COMBINE Mango Habanero Sugar, Italian Herb Spice Blend, Chile Lime Sea Salt, vinegar, shallots, mustard, and Extra Virgin Olive Oil in a small sealable airtight container. Shake vigorously to create vinaigrette. Taste and adjust seasonings if necessary. Chill until ready to use.
  3. GENTLY fold together jicama, cilantro, pomegranate seeds, pumpkin seeds, orange segments, avocado, and fennel in a large bowl.
  4. DRIZZLE just enough vinaigrette (you may need to re-shake slightly) over prepared salad to create desired amount of flavor.
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