Jicama, Citrus and Watercress Salad

Jicama, Citrus and Watercress Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup pomegranate juice

  • 1

    tablespoon seasoned rice vinegar

  • teaspoons agave nectar

  • teaspoons Dijon mustard

  • ½

    teaspoon finely grated lime zest

  • ½

    cup canola oil

  • Salt and freshly ground pepper

  • 1

    red grapefruit

  • 2

    navel oranges

  • 1

    pound jicama, peeled and cut into 2-by-¼-inch matchsticks

  • 2

    bunches watercress, thick stems discarded

  • 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.


Nutrition

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