Romaine with Avocado, Jicama, and Orange

Romaine with Avocado, Jicama, and Orange Recipe from Mexico - Fresh and Flavorful Salad

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 12

Introduction

Romaine with Avocado, Jicama, and Orange

This refreshing and vibrant salad combines the crispness of romaine lettuce with the creaminess of avocado, the crunch of jicama, and the sweetness of oranges. The citrusy dressing ties all the flavors together for a perfect balance of taste and texture.

History

This recipe is a modern twist on a classic salad that has been enjoyed for centuries. The combination of citrus fruits, avocado, and jicama is a popular choice in Mexican cuisine, where the flavors complement each other beautifully.

Ingredients

0.75 cup orange juice
0.33 cup lemon juice
0.33 cup lime juice
3 large cloves garlic, finely chopped
0.5 tbsp salt
0.5 tsp black pepper
0.25 tsp cayenne pepper
1.5 cup olive oil
3 gallons sliced romaine (0.5 inch wide)
24 oranges, peeled and sliced (12 lb (5.44 kg))
2 lb (907 g) jicama, julienned
12 california avocados (6 lb (2.72 kg))
Shredded mint, for garnish

How to prepare

Whisk together orange juice and the next six ingredients, then whisk in oil.
Set aside.
For each serving, toss 2 cups of romaine lettuce with 1 tbsp of dressing.
Top with 1 sliced orange, 1 oz (28 g) of jicama, and half of an avocado, sliced crosswise and fanned.
Drizzle with 1 tbsp of dressing.
Sprinkle with mint.

Variations

Add some grilled shrimp or chicken for a protein boost.
Swap out the romaine lettuce for mixed greens or spinach for a different flavor profile.
Try adding some toasted nuts or seeds for extra crunch.

Cooking Tips & Tricks

Make sure to slice the romaine lettuce thinly to ensure that it is easy to eat and absorbs the dressing well.

- When slicing the avocado, use a sharp knife and be gentle to avoid mushing the fruit.

- To prevent the avocado from browning, toss it in a little lemon or lime juice before adding it to the salad.

Serving Suggestions

Serve this salad as a light and refreshing starter or as a side dish to complement a main course. It pairs well with grilled chicken or fish.

Cooking Techniques

The key to this recipe is in the preparation - make sure to slice all the ingredients thinly and evenly for a beautiful presentation.

Ingredient Substitutions

If you can't find jicama, you can substitute with thinly sliced cucumber or radishes for a similar crunch.

Make Ahead Tips

You can prepare the dressing and slice the ingredients ahead of time, but wait to assemble the salad until just before serving to keep it fresh and crisp.

Presentation Ideas

Arrange the salad on a large platter for a stunning presentation, or serve it in individual bowls for a more elegant touch.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as a Sauvignon Blanc or a Pinot Grigio, to complement the citrus flavors.

Storage and Reheating Instructions

This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly, but the flavors will still be delicious.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 300 calories, making it a light and satisfying option for a meal or side dish.

Carbohydrates

Each serving of this salad contains approximately 25 grams of carbohydrates, making it a great option for a light and healthy meal.

Fats

With the healthy fats from the avocado and olive oil, this salad provides around 20 grams of fat per serving, which is essential for a balanced diet.

Proteins

While this salad is not a significant source of protein, it still provides around 2 grams per serving, thanks to the avocado and jicama.

Vitamins and minerals

This salad is packed with vitamins and minerals, including vitamin C from the oranges, vitamin K from the romaine lettuce, and potassium from the avocado and jicama.

Alergens

This recipe contains no common allergens, making it suitable for most dietary restrictions.

Summary

Overall, this salad is a nutritious and delicious option that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

This Romaine with Avocado, Jicama, and Orange salad is a perfect combination of flavors and textures, with a citrusy dressing that ties everything together. It's a light and refreshing option that is sure to impress your guests.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Romaine with Avocado, Jicama, and Orange. It was a warm summer day, and I was browsing through a magazine in search of new and exciting dishes to try out in my kitchen. As soon as my eyes landed on the vibrant colors of the salad, I knew I had to give it a go.

The combination of crisp romaine lettuce, creamy avocado, crunchy jicama, and juicy orange segments seemed like the perfect mix of flavors and textures. I could already imagine the refreshing taste of the citrus dressing drizzled over the top, tying everything together in a delightful medley of tastes.

I immediately set to work gathering the ingredients I would need to recreate this delicious salad. I made a mental note to pick up some ripe avocados, a fresh head of romaine lettuce, a jicama, and some juicy oranges from the market. I was eager to get started and bring this colorful creation to life.

As I chopped, sliced, and diced the ingredients, I couldn't help but think back to the many recipes I had learned over the years. Cooking has always been a passion of mine, and I have been fortunate enough to learn from a wide variety of sources. From my own mother, who taught me the basics of cooking in our family kitchen, to the countless cookbooks I have poured over, each recipe has added to my culinary repertoire.

One particularly fond memory that comes to mind is the time I spent traveling through Mexico. I was captivated by the vibrant flavors and fresh ingredients that were used in Mexican cuisine. It was there that I first encountered jicama, a crunchy root vegetable that adds a unique texture to salads and salsas. I remember watching in awe as a local chef expertly peeled and chopped the jicama, effortlessly incorporating it into a salad that burst with flavor.

I was determined to bring that same level of expertise and creativity to my own cooking, and the recipe for Romaine with Avocado, Jicama, and Orange seemed like the perfect opportunity to do just that. As I carefully arranged the ingredients on a platter, I could feel my excitement building. The colors were vibrant, the textures varied, and the aromas were enticing.

I drizzled the citrus dressing over the top, allowing it to seep into the nooks and crannies of the salad, enhancing the flavors even further. With a sense of pride and anticipation, I carried the platter to the table, eager to share my creation with my family.

As we sat down to eat, the first bite was met with a chorus of approval. The crisp romaine lettuce provided a refreshing crunch, while the creamy avocado added a smooth and buttery texture. The jicama lent a subtle sweetness, complemented by the burst of citrus from the orange segments. The flavors melded together perfectly, creating a harmonious blend of tastes that delighted our taste buds.

As we enjoyed the salad together, I couldn't help but reflect on the journey that had brought me to this moment. From the humble beginnings of learning to cook in my mother's kitchen, to the culinary adventures I had experienced in far-off lands, each recipe had shaped me into the cook I am today.

I am grateful for the opportunity to continue learning and growing in my craft, and I look forward to the new recipes and flavors that await me in the future. But for now, I will savor this moment of success and enjoy the simple pleasure of sharing a delicious meal with the ones I love. Cooking has always been a labor of love for me, and I am grateful for the joy it brings to my life.