Avocado, Jicama and Orange Salad

Avocado, Jicama, and Orange Salad

Avocado, Jicama and Orange Salad

Directions

  1. Using a sharp knife, peel the orange, removing all of the bitter white pith.
  2. Working over a small bowl, cut in between the membranes to release the sections. Place orange sections into a bowl, and add the jicama and field greens.
  3. Place onto a serving plate and top with the avocado, feta and cilantro.
  4. Drizzle with the Citrus Dijon Yogurt Dressing and serve.

Ingredients

  • 1 Peak Fresh Produce® Avocado(es), quartered lengthwise, thinly sliced
  • 2 tbsp cilantro, fresh, chopped
  • 1/4 cup Citrus Dijon Yogurt Dressing
  • 1/2 cup Roma® Cheese, Feta, crumbled
  • 2 cups greens, field
  • 1 cup jicama(s), thinly sliced
  • 1 orange(s), navel

Citrus Dijon Yogurt Dressing

Directions

  1. Place all ingredients in a mixing bowl and combine.
  2. Transfer to a container. Label, date and refrigerate.

Ingredients

  • 1/8 tsp cayenne pepper, ground
  • 2 cups Ken's® Citrus Dijon Vinaigrette
  • 1 cup yogurt, Greek

Explore More

Savory Insights

Perfect Pasta for Non-Italian Restaurants

Read this Article

Savory Insights

Bowled Over

Read this Article

Savory Insights

Experiment with Spice

Read this Article