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Mexican Clementine and Jicama Salsa

Total Time
15 min
Prep
15 min
Cook
0 min
Serves
8
Difficulty
Easy
A crunchy, refreshing topping for fish or pork tacos. Or dice the clementines and jicama a little smaller to make a dip.
Ingredients

clementine(s)

12 item(s), seedless, peeled, coarsely chopped

uncooked jicama

2 cup(s), finely chopped or grated

uncooked red onion(s)

½ cup(s), minced

jalapeño pepper(s)

1 medium, seeded and minced

cilantro

cup(s), fresh, minced

fresh lime juice

3 Tbsp

olive oil

1 tsp, extra virgin

honey

1 tsp

kosher salt

½ tsp

Instructions

  1. In a medium-size bowl, combine clementines, jicama, onion, jalapeno and cilantro.
  2. In a small bowl, whisk together lime juice, oil, honey and salt; pour over clementine mixture and toss to combine.
  3. Serving size: 1/2 c
Notes
This recipe can be made several days in advance – the jicama retains its crunch nicely.Use 2 navel oranges when clementines are not in season.

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