Recipe Information
In each bite, this salad surprises with a combination of sweet, salty, pungent and earthiness. Needs no dressing.
From Susan Porter/chef, Cloud Cliff Bakery, Cafe and Art Space.
Ingredients
- 1 medium large jicama peeled and cut into shoestrings
- 4 oranges (peel away all rind and white membrane with knife)Sliced into 1/4 inch slices and then halved
- 1/2 white onion (Walla or green onion), cut into very thin slices then halved
- 1 cup Kalamata (or other favorite) olives roughly chopped
- 1 brimming cup of Edam or Gouda cheese, cubed.
Directions
- Combine all, set aside for one hour to one day for flavors to blend and balance.
- When ready to serve: Make bed of greens (arugula, spinach, romaine, spring mix or whatever makes you happy) on each of 4 plates. Top each bed with a generous cup of Jicama Orange Salad. Slice 2 avocados; arrange on top of each plate.
