Jicama Fennel and Avocado Salad Recipe

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.

From The Spice & Tea Exchange^®1-2 tsp Mango Habanero Sugar
¼ tsp Italian Herb Spice Blend
¼ tsp Chile Lime Sea Salt
¼ cup Organic Extra Virgin Olive Oil

From the Grocer
2 TBS unsalted pumpkin seeds
2 TBS red or wine vinegar
1 TBS 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 TBS 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

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 Organic 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.

Yield: 4 servings
Total Time: 20 mins
Prep: 20 mins
Cook: 0 mins

Jicama Fennel and Avocado Salad Recipe

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