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Ingredientes
- 3 x navel oranges
- 1/2 tsp curry pwdr
- 1/2 tsp salt
- 1/4 tsp grnd cumin
- 1/4 tsp sugar
- 2 Tbsp. white-wine vinegar
- 2 Tbsp. extra virgin olive oil
- 1 med jicama - (abt 3/4 lb)
- 2 x hard-ripe California avocados
Direcciones
- With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze sufficient juice from membranes to measure 1/4 c..
- In a bowl whisk together orange juice, curry pwdr, salt, cumin, sugar, and vinegar. Add in oil in a stream, whisking till emulsified.
- Peel jicama and halve lengthwise. Thinly slice jicama crosswise and add in to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
- Lift jicama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 62 | 40% |
| Total Fat 7.06g | 9% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 299mg | 12% |
| Potassium 355mg | 10% |
| Total Carbs 22.81g | 6% |
| Dietary Fiber 9.1g | 30% |
| Sugars 9.07g | 6% |
| Protein 1.8g | 3% |
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