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Orange-Jicama Salad

Jicama makes this salad crunchy and really filling! This recipe infuses extra flavor into it by soaking the matchstick size pieces in a lime and red wine vinegar dressing with oranges. It’s worth the extra effort to toast the pine nuts in a hot dry pan until they become fragrant and start to turn golden brown.

Orange-Jicama Salad

Orange-Jicama Salad

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By: Team Beachbody
4 servings
Prep Time
15 min.
Cook Time


  • ¼ cup 100% orange juice
  • 2 tbsp. fresh lime juice
  • 2 tbsp. red wine vinegar
  • 2 tsp. extra-virgin olive oil
  • 4 medium oranges, peeled, separated into sections
  • 8 oz. jicama, peeled, cut into matchstick-sized pieces
  • 4 cups chopped (or torn) romaine lettuce
  • 4 cups chopped (or torn) red leaf lettuce
  • 1 tbsp. toasted pine nuts


Here are your instructions:

  1. Combine orange juice, lime juice, vinegar, and oil in a small bowl; whisk to blend.

  2. Add oranges and jicama; mix well. Let sit, covered, for 30 minutes.

  3. Combine romaine and red leaf lettuce in a large serving bowl; mix well.

  4. Add orange mixture and pine nuts; toss gently to blend.

  5. Divide evenly between four serving plates.

Recipe Notes

Orange-Jicama Salad

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Orange-Jicama Salad Nutritional Data

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