Salad: United States – Watercress, Jicama and Citrus Salad with Mojo-Cilantro Vinaigrette

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 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

2 cups (60 g) watercress, tough stems trimmed (or baby arugula)
1 small jicama, peeled and cut into thin matchsticks (about 2 cups / 240 g)
1 ripe avocado, sliced
1 large orange, segmented (plus 1 tsp zest)
1 / 4 small red onion, very thinly sliced
4 radishes, thinly sliced (optional)
1 / 3 cup (40 g) toasted pepitas (pumpkin seeds)
2 tbsp chopped fresh cilantro
1 / 4 cup (60 ml) fresh orange juice
2 tbsp (30 ml) fresh lime juice
1 tsp apple cider vinegar (or white wine vinegar)
1 small garlic clove, finely grated
1 / 2 tsp dried oregano
1 / 4 tsp ground cumin
1 / 2 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper
1 / 2 tsp honey or agave
1 / 4 cup (60 ml) extra-virgin olive oil

Instructions

Place the sliced red onion in a small bowl of ice water for 10 minutes to mellow, then drain and pat dry.
Make the mojo-cilantro vinaigrette: In a jar or bowl, whisk together orange juice, lime juice, vinegar, grated garlic, oregano, cumin, salt, pepper, honey, and olive oil until emulsified. Stir in the orange zest.
In a large bowl, combine watercress, jicama, radishes (if using), and the drained onion. Toss with about two-thirds of the vinaigrette and a pinch of salt.
Transfer to a platter. Nestle in the orange segments and avocado slices, then drizzle with the remaining vinaigrette.
Finish with toasted pepitas and chopped cilantro. Serve immediately for maximum crunch and brightness.