Salad: Mexico – Ensalada De Jícama Con Tajín Y Limón (Tajín-Lime Jicama Ribbon Salad)

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 12 min

Cook 4 min

Additional 10 min

Total 26 min

Ingredients

1 small jicama (about 1 lb / 450 g), peeled and cut into thin ribbons or matchsticks
6 radishes, thinly sliced
1 Persian cucumber, thinly sliced
1 cup (160 g) corn kernels, charred
1 navel orange, segmented (reserve 2 tbsp / 30 ml juice) + 1 tsp zest
1/2 cup (15 g) cilantro leaves and tender stems
2 tbsp (8 g) chopped fresh mint (optional)
1/3 cup (40 g) toasted pepitas (pumpkin seeds)
1/4 cup (30 g) crumbled queso fresco (optional)
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) fresh orange juice (use the reserved juice from the orange)
1 tbsp (15 ml) apple cider vinegar
1 tsp agave nectar or honey
1 tsp Tajín clásico seasoning (or 1/2 tsp chili powder + 1/4 tsp smoked paprika + pinch of lime zest)
1/2 tsp ground cumin
3 tbsp (45 ml) avocado oil or extra-virgin olive oil
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper

Instructions

1. Char the corn: Heat a dry skillet over high until very hot. Add corn kernels and cook, stirring occasionally, until lightly blistered and charred in spots, 3–4 minutes. Transfer to a plate to cool.
2. Prep produce: Peel and cut the jicama into thin ribbons or matchsticks. Thinly slice radishes and cucumber. Zest the orange, then segment it over a bowl to catch juices; reserve 2 tbsp juice for the dressing.
3. Make the dressing: In a small bowl, whisk lime juice, reserved orange juice, apple cider vinegar, agave, Tajín, cumin, salt, and black pepper. Slowly whisk in the oil until emulsified.
4. Toss the salad: In a large bowl, combine jicama, radishes, cucumber, charred corn, orange segments, cilantro, and mint. Pour in the dressing and toss to coat evenly.
5. Rest: Let the salad sit for 10 minutes to lightly pickle and meld flavors.
6. Finish and serve: Sprinkle with toasted pepitas and queso fresco. Taste and adjust salt or lime as needed. Serve chilled or at room temperature.