Sink your teeth into this peppery citrus salad that bursts with crunchy flavor. The spicy watercress is a lovely match for bright, sweet oranges. Crisp peppery watercress pairs beautifully with the natural sweetness of juicy orang segments, while crunchy jicama adds a satisfying texture. Ready in just 20 minutes, this easy salad is a must-try for those seeking a vibrant and wholesome addition to their meal repertoire.
What Is Watercress?
Watercress is a leafy salad green vegetable with deep green and delicate, rounded small leaves shooting out of long, thin stems. It’s an aquatic plant, meaning it likes to grow in lots of water and is related to mustard leaves. The stems and leaves usually come in bunches but you can often find bags of watercress leaves with just some of the stems intact. Both the stems and the leaves are edible and nutritious.
What Is Jicama?
Jicama is a root vegetable with thick, brown skin and white flesh. It tastes like an apple but not as sweet. It’s a bit like a potato but with a lot fewer carbs. The jicama plant grows mostly in Mexico and Central America on a long vine. But the part you eat is the root.
How to make Watercress, Jicama, and Citrus Salad
Ingredients:
Dressing:
- ¼ cup olive oil
- 1 tablespoon cider vinegar
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Salad:
- 3 oranges, peeled and chopped
- 1 bunch watercress, trimmed
- 1¼ cups jicama, peeled and julienned
- ½ cup fresh parsley, finely chopped
- 1 tablespoon chopped fresh mint leaves
- ¼ cup pine nuts
Directions:
- Combine all the dressing ingredients in a jar. Cover tightly with a lid and shake until the dressing is well blended. Set aside.
- Rinse the watercress thoroughly under cold water, trim off any tough stems, and pat it dry. Set aside.
- Peel the jicama using a vegetable peeler or a sharp knife. Cut it into thin matchstick-sized strips or small cubes.
- Peel the orange, removing all the white pith. Using a sharp knife, cut between the membranes to release the citrus segments. Place the segments into a bowl and set aside. Reserve any excess juice for the dressing.
- Combine the watercress, jicama, oranges and parsley in a small salad bowl. Pour the dressing over the salad, sprinkle with mint leaves and pine nuts, and serve.
- Serve immediately to enjoy the vibrant flavors and crisp textures of the salad.
