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Jicama Fennel & Avocado Salad
Rated 5.0 stars by 1 users
Author:
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.
Ingredients
-
1-2 tsp. Mango Habanero Sugar
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¼ tsp. Italian Herb Spice Blend
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¼ tsp. Chile Lime Sea Salt
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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
- 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.
- 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.
- GENTLY fold together jicama, cilantro, pomegranate seeds, pumpkin seeds, orange segments, avocado, and fennel in a large bowl.
- DRIZZLE just enough vinaigrette (you may need to re-shake slightly) over prepared salad to create desired amount of flavor.