Avocado, Jicama, and Orage Salad - Vegetarian Cooking For Everyone

[Guest guest]

I took this salad to a family potluck and it was a big hit. I used the

Lime-Cumin Vinaigrette, also from Vegetarian Cooking For Everyone, so I have

included it as well.

 

* Exported from MasterCook *

 

Avocado, Jicama, and Orage Salad

 

Recipe By : Deborah Madison - Vegetarian Cooking For Everyone

Serving Size : 1 Preparation Time :10:00

Categories : Salad

 

Amount Measure Ingredient -- Preparation Method

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8 ounces jicama

1 large avocado

2 medium navel oranges

4 large radishes

24 small spinach leaves, whole

1/2 cup Lime-Cumin Vinaigrette

Salt

1 small jalapeno -- seeded and diced

1/4 cup Sunflower sprouts

 

Peel the jicama; thinly slice into rounds, the slice again into narrow strips.

Peel and slice avocado. Cut oranges into either round slices or into sections.

Thinly slice the radishes, then cut into narrow strips.

 

Line a platter with the spinach leaves. Lightly scatter the jicama over it and

intersperse with the avocado, oranges, and radishes. Spoon the vinaigrette over

all. Season with salt, sprinkle with chile, and garnish with the sunflower

sprouts.

 

 

 

 

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NOTES : I found it easier to mix all the ingredients, excluding the spinach, and

serve it after about a half hour. Everything soaks up the vinaigrette, and the

avocado doesn't brown with the help of the lime juice.

* Exported from MasterCook *

 

Lime-Cumin Vinaigrette

 

Recipe By : Deborah Madison - Vegetarian Cooking for Everyone

Serving Size : 1 Preparation Time :10:00

Categories : Vinaigrettes and Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 clove garlic

2 tablespoons lime juice

Salt

1/3 cup olive oil

2 tablespoons scallions -- chopped

1/2 small jalapeno -- seeded and minced

1/2 teaspoon cumin seed

1/2 teaspoon coriander seed

1/2 teaspoon dry mustard

2 tablespoons cilantro -- chopped

 

Pound the garlic with 1/8 teaspoon salt in a mortar until smooth (or put it

through a press), then combine it in a bowl with the lime zest, juice, scallion,

and chile. Toast the cumin and coriander seeds in a small dry skillet until

fragrant, then immediately remove them to a plate to cool. Grind to a powder in

a spice mill, then add them to the juice mixture. Whisk in the mustard and the

oil. Taste and adjust balance as need. Let the dressing stand for at least 15

minutes; add the cilantro just before using.

 

 

 

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NOTES : I like to add more garlic, and I frequently use dried cumin and

coriander if I am in a hurry.