Salad: Mexico – Yucatan Peninsula Mexico – Ensalada de Naranja y Jícama

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 large local oranges, peeled and segmented — about 2 lb (900 g) total
- 1 medium jicama, peeled and cut into matchsticks — about 1 lb (450 g)
- 1/2 small red onion, very thinly sliced — about 2 oz (60 g)
- 1 small cucumber, peeled, seeded, and thinly sliced (optional) — about 6 oz (170 g)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) fresh orange juice (from segments trimmings)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/2 tsp (2.5 g) ground chile piquin or chile powder (adjust to taste)
- 1 small habanero, seeded and minced (optional; use 1/2 habanero if unsure) — about 0.176 to 0.353 oz (5–10 g)
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (20 g) toasted pepitas (pumpkin seeds)
- Freshly ground black pepper, a few turns (optional)

Show original ingredient measurements

- 4 large local oranges, peeled and segmented — about 2 lb (900 g) total
- 1 medium jicama, peeled and cut into matchsticks — about 1 lb (450 g)
- 1/2 small red onion, very thinly sliced — about 2 oz (60 g)
- 1 small cucumber, peeled, seeded, and thinly sliced (optional) — about 6 oz (170 g)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) fresh orange juice (from segments trimmings)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/2 tsp (2.5 g) ground chile piquin or chile powder (adjust to taste)
- 1 small habanero, seeded and minced (optional; use 1/2 habanero if unsure) — about 5–10 g
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (20 g) toasted pepitas (pumpkin seeds)
- Freshly ground black pepper, a few turns (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A bright, crunchy Yucatecan salad of local oranges and crisp jicama dressed with a tangy chili-lime vinaigrette and finished with cilantro and toasted pepitas for texture.

Regional Notes:
This Yucatan version highlights local oranges and crisp jicama with a simple chili-lime dressing that leans toward tangy and slightly spicy rather than creamy. Optional minced habanero or piquin give authentic regional heat; use sparingly to preserve the salad's fresh citrus focus.

1. Prepare the fruit and vegetables: peel and segment the oranges over a bowl to catch juices; reserve about 2 tbsp (30 ml) of juice from trimmings for the dressing. Peel jicama and cut into matchsticks. Thinly slice the red onion and cucumber (if using). Place oranges, jicama, onion, and cucumber in a large mixing bowl.
2. Make the dressing: in a small bowl whisk together lime juice, reserved orange juice, olive oil, ground chile piquin, and 1/2 tsp (3 g) kosher salt. If using habanero, add a very small amount (start with 1/2 tsp (2.5 ml) minced) and whisk—taste and increase only if desired.
3. Toss and rest: drizzle the dressing over the salad components and gently toss to combine, taking care not to break the orange segments. Let the salad rest 8–10 minutes at room temperature to meld flavors.
4. Finish and serve: fold in chopped cilantro and toasted pepitas, taste and adjust salt or heat as needed, and add a few turns of black pepper if desired. Serve chilled or at cool room temperature as a bright salad course alongside grilled seafood or traditional Yucatecan dishes.

Short Description:
A bright, crunchy Yucatecan salad of local oranges and crisp jicama dressed with a tangy chili-lime vinaigrette and finished with cilantro and toasted pepitas for texture.

Regional Notes:
This Yucatan version highlights local oranges and crisp jicama with a simple chili-lime dressing that leans toward tangy and slightly spicy rather than creamy. Optional minced habanero or piquin give authentic regional heat; use sparingly to preserve the salad's fresh citrus focus.

1. Prepare the fruit and vegetables: peel and segment the oranges over a bowl to catch juices; reserve about 2 tbsp (30 ml) of juice from trimmings for the dressing. Peel jicama and cut into matchsticks. Thinly slice the red onion and cucumber (if using). Place oranges, jicama, onion, and cucumber in a large mixing bowl.
2. Make the dressing: in a small bowl whisk together lime juice, reserved orange juice, olive oil, ground chile piquin, and 1/2 tsp (3 g) kosher salt. If using habanero, add a very small amount (start with 1/2 tsp minced) and whisk—taste and increase only if desired.
3. Toss and rest: drizzle the dressing over the salad components and gently toss to combine, taking care not to break the orange segments. Let the salad rest 8–10 minutes at room temperature to meld flavors.
4. Finish and serve: fold in chopped cilantro and toasted pepitas, taste and adjust salt or heat as needed, and add a few turns of black pepper if desired. Serve chilled or at cool room temperature as a bright salad course alongside grilled seafood or traditional Yucatecan dishes.