Mediterranean-Inspired Cucumber Jicama Orange Salad

By á-170456

Ingredients

• 4 small pickling cucumbers - (abt 3/4 lb)
• 1 jicama - (abt 3/4 lb)
• 2/3 cup black olives pitted
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt to taste
• Freshly-ground black pepper to taste
• Cayenne pepper to taste
• 2 navel oranges peeled

Details

Servings 4

Preparation

Step 1

Cut the cucumbers in half lengthwise, then slice the halves 1/4-inch thick. Halve the jicama from top to bottom and cut off the peel. Put each half cut-side down on a cutting board and cut each half in half through its "equator." Cut the pieces into slices about 1/4-inch thick. Cut the largest slices in half so they are roughly the size of the cucumber slices. (You'll need 2 2/3 to 3 cups.) Mix the jicama, cucumbers and olives in a shallow bowl.

In a small bowl combine the olive oil, lemon juice, paprika and cumin and whisk to blend. Season to taste with salt, pepper and cayenne. Add the dressing to the salad and mix lightly.

Trim excess pith from the oranges. Halve the oranges from top to bottom. Set the cut sides down on a cutting board and cut them in crosswise slices about 1/4-inch thick. Cut each slice in half, removing any pits. Gently mix the orange pieces into the salad. Taste and adjust the seasoning. Serve cold.

This recipe yields 4 servings.

Each serving: 165 calories; 279 mg sodium; 0 cholesterol; 12 grams fat; 2 grams saturated fat; 19 grams carbohydrates; 2 grams protein; 6.94 grams fiber.