No Cook Cranberry Orange Relish
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Cook The Book: Jícama Avocado Salad With Citrus Vinaigrette
Details
- Servings: 4
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: salad
Cuisine
- american
Ingredients
- For the citrus vinaigrette:
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 teaspoons Dijon mustard
- 1/2 cup canola oil
- Salt
- For the jicama salad:
- 2 cups peeled and diced jícama
- 1/2 cup diced red onion
- 1/2 cup fresh white corn kernels, blanched in simmering water for a minute and cooled
- Grated zest of 1/2 lemon
- 2 ripe avocados, peeled, halved, and pitted
- 2 teaspoons extra-virgin olive oil, for drizzling
- 2 tablespoons chopped fresh chives, for garnish
- 1/4 cup corn nuts, crushed to a powder, for garnish
- Sprigs of fresh cilantro, for garnish
- Sea salt
Instructions
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