This recipe is a slightly altered version of Deborah Madison's Jicama, Blood Orange, and Radish Salad from her tome Vegetarian Cooking for Everyone. The matchsticks of crunchy fuchsia watermelon radish, the creamy green avocado, the sweetness of orange juice and texture and colour of the sunflower sprouts play well together, and the toasted cumin in the dressing gives us even more to ponder. We eat this salad with everything from tacos to tilapia, and you can easily substitute pea shoots for the sunflower sprouts or use a different kind of orange, or add toasted pepitas as Madison does. I've simplified Madison's vinaigrette a bit here. —Shalini
What You'll Need
medium jicama, sliced into matchsticks
watermelon radishes, unpeeled and julienned
medium avocado, cut into chunks
Cara Cara or Navel Orange
clove of garlic
sprinkle of sea salt
extra virgin olive oil
grinding of black pepper
Place the jicama and watermelon radish matchsticks in a medium-sized bowl.
Add cubes of avocado the mix, or just spoon out even-sized chunks with a spoon.
Cut the orange into segments and add the pieces to the bowl along with their juices.
Pile in the sunflower sprouts and get on with the vinaigrette.
For a simplified version of the Lime-Cumin Vinaigrette, start by toasting the cumin seeds in a skillet and taking the pan off the heat when they're nice and fragrant.
Crush the cumin seeds in a mortar and pestle with a clove of garlic and a sprinkle of coarse salt. Stir in two tablespoons of olive oil and the juice of two limes. Grind over some black pepper and stir. Put this over your salad, toss it, and bring it to the table.
I'm obsessed with finding the next perfect recipe for my life. Usually this involves chocolate, children's lunch ideas, and family dinners. Occasionally there's a taste or texture I can't get out of my head, and it's got to be made, bought or sourced soon. I'm in Toronto with a toddler, a teen, and a husband who cooks!