Orange, Baby Kale and Jicama Salad Recipe (Serves 4-6)

In News by Justin Welton

This colorful, crunchy salad has a refreshing taste and is loaded with fiber and Vitamin C.


2 oranges, peeled and cut into bite-sized pieces
1 jicama, peeled and diced
1 small red bell pepper, seeded and thinly sliced
3 cups baby kale or baby spinach
2 shallots, thinly sliced
2 tbsp olive oil
2 tbsp orange juice
1 tbsp lime juice
1 tsp lime zest
1 tsp orange zest
¼ teaspoon salt
1/8 tsp cayenne pepper
Freshly ground black pepper to taste
3 tbsp cilantro, chopped
2 tbsp pumpkin seeds, toasted

In a small bowl, combine olive oil, orange and lime juices and zests, salt, cayenne and black pepper and whisk until combined. Set the dressing aside. Place the oranges, jicama, red bell pepper and baby kale in a large salad bowl and drizzle with the dressing. Toss gently and chill for 10 minutes. Add cilantro and pumpkin seeds before serving.

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