Jicama and Orange Salad


  • 1 Bunch Cilantro
  • 1 Clove Garlic

  • 1 Head Butter Lettuce

  • 1 Poblano Pepper

  • 1 Lime

  • 1 Orange

  • 1 Red Onion

  • ½ Bulb Jicama

  • 1 Tablespoon Agave Syrup

  • 2 tablespoons of Olive Oil

To Make the Dressing:

Roughly chop the cilantro. Peel and mince the garlic; with the side of a knife, smash it until it resembles a paste. Medium dice the poblano. Using a peeler, remove the rind of the lime (avoiding the pith); mince the peel to get 2 teaspoons of zest. In a small bowl, combine the garlic paste, agave and the juice of all 4 lime wedges. Slowly whisk in 2 tablespoons of olive oil and season with salt and pepper.

To Make the Salad:

Peel the orange and cut into 1-inch pieces. Quarter the lime. Peel the jicama; cut into thin matchsticks. Cut off the root of the lettuce; separate the leaves. Peel and thinly slice the red onion.


Combine Dressing with Salad:

In a large bowl, combine the orange, jicama, poblano, ¾ of the cilantro and as much of the red onion as you’d like (you may have extra onion). Add enough of the dressing (you may have extra dressing) to coat the greens and toss to thoroughly mix. Season with salt and pepper to taste.