Avocado, Jicama and Orange Salad
Avocado, Jicama and Orange Salad
Directions
- Using a sharp knife, peel the orange, removing all of the bitter white pith.
- 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.
- Place onto a serving plate and top with the avocado, feta and cilantro.
- 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
- Place all ingredients in a mixing bowl and combine.
- 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
