Jicama, Citrus and Watercress Salad

Photo by Meredith M.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Adapted from foodandwine.com

Ingredients

  • 1/4

    cup pomegranate juice

  • 1

    tablespoon seasoned rice vinegar

  • 1 1/2

    teaspoons agave nectar

  • 1 1/2

    teaspoons Dijon mustard

  • 1/2

    teaspoon finely grated lime zest

  • 1/2

    cup canola oil

  • Salt and freshly ground pepper

  • 1

    red grapefruit

  • 2

    navel oranges

  • 1

    pound jicama, peeled and cut into 2-by-1/4-inch matchsticks

  • 2

    bunches watercress, thick stems discarded

  • 1/3

    cup pomegranate seeds

Directions

In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: