Follow these steps for perfect results
cilantro
chopped
lime juice
white wine vinegar
oil
kosher salt
pepper
oranges
peeled and sliced into 1/4" thick circles
avocado
peeled, pitted, and sliced into 1" cubes
jicama
peeled and sliced into 1/2" cubes
red-leaf lettuce leaves
wash, dry, and tear into pcs
Chop cilantro.
Juice limes.
Combine cilantro, lime juice, white wine vinegar, oil, kosher salt, and pepper in a bowl.
Whisk the ingredients together to make the lime-cilantro vinaigrette.
Peel and slice oranges into 1/4" thick circles.
Peel, pit, and cube avocado into 1" pieces.
Peel and cube jicama into 1/2" pieces.
Marinate orange slices, avocado, and jicama in the lime-cilantro vinaigrette for 30 minutes.
Wash, dry, and tear red-leaf lettuce leaves into pieces.
Arrange lettuce on chilled salad plates.
Remove orange, avocado, and jicama from the marinade and place on lettuce.
Expert advice for the best results
Chill the salad plates before serving for an extra refreshing experience.
Add a sprinkle of chili powder for a hint of spice.
For a creamier salad, add a dollop of Greek yogurt.
Everything you need to know before you start
10 minutes
The vinaigrette and chopped vegetables can be prepared a day ahead.
Arrange lettuce leaves as a base, mound the salad mixture on top, and garnish with a sprig of cilantro.
Serve as a light lunch
Serve as a side dish with grilled chicken or fish
Complements the citrusy flavors
Discover the story behind this recipe
Represents the fresh and vibrant flavors of Mexican cuisine.
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