Delicious with fish or pork tacos, this crunchy and refreshing salad is super simple to make. Try dicing the clementines and jicama a little smaller to use it as a tasty dip for baked tortilla chips.
Prep Time: 20 minutes
Cook Time: 0 minutes
Yield: 4 Servings
- 2 cups coarsely chopped clementine sections (~12 clementines)
- 2 cups peeled and diced jicama
- ½ cup red onion, minced
- 1 jalapeño, seeded and minced
- 1/3 cup cilantro, minced
- 3 TB lime juice
- 1 tsp extra virgin olive oil
- 1 tsp honey
- ½ tsp kosher salt
Combine clementines, jicama, onion, jalapeño, and cilantro in a medium sized bowl. Whisk together lime juice, extra virgin olive oil, honey, and salt. Pour over, toss to combine, and serve.
This dish can be made several days in advance. The jicama retains its crunch nicely!