Jicama Kale Salad with Citrus – a fresh salad that features a mixture of oranges, jicama, sliced avocado and a flavorful orange vinaigrette.
We’re nearing the end of citrus season and approaching the start of kale season! So I thought it was appropriate to put together a salad featuring both! Use up the rest of those beautiful citrus fruits before they go bad, while taking advantage of that deliciously fresh kale.
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If you can’t tell, I’m a huge fan of salads. I always build my salads with a variety of flavors and textures, and this Jicama Kale Salad with Citrus does just that! You get some initial bitterness from the kale, followed by a delicious crunch from the jicama, a juicy sweetness from the oranges, and the creaminess from the avocado as the cherry on top.
This works great as a side salad. Or it can be made into the perfect main dish that ties the seasons together! It’s simple, quick, and super tasty. Perfect for a weeknight side dish or a healthy lunch salad.
Ready to make this yummy Jicama Kale Salad with Citrus? Let’s do it!
1 – Prepare the oranges. Cut off the tops and bottoms, then using a paring knife, slice down the sides of the orange removing the peeling and the pith (the white part) of the orange. Then place the oranges on their sides and cut them into slices.
Place them on a cutting board or baking sheet and sprinkle with salt. Let them sit while you prepare the rest of the salad (about 15-20 minutes). Salting them helps reducing bitterness and brings out the flavor and juiciness of the oranges. Use the peels to flavor tea or homemade vinegar cleaner!
2 – Julienne the jicama. Cut the jicama in half (try using the other half in our Crispy Jicama Apple Salad), cut off the peeling and julienne it. You can use a mandoline, food processor, julienne cutter or simply cut the jicama into slices. Continue to slice until they are the size of a matchstick. Check out our jicama 101 for step-by-step instructions on peeling and preparing your jicama.
3 – Prepare the orange vinaigrette. In a mason jar or bowl, combine orange juice, zest, white wine vinegar, olive oil, salt and pepper. Whisk or cover with a tight-fitting lid and shake or whisk until combined. I like to use a mason jar because if there is any leftover dressing, it can be stored right in the same mason jar in the fridge.
4 – Combine the salad. In a large bowl, combine the shredded kale (I used a combination of lacinato and curly kale), jicama, oranges, and dressing. Toss to combine. Then garnish with sliced avocado and sunflower seeds.
Jicama Kale Salad with Citrus Tips, Tricks, and Tools
You don’t need any special tools for this salad, but it can be helpful to have a couple kitchen basics to make preparation easier. This recipe calls for plenty of cutting, so you’ll need a quality paring knife and a chef’s knife for cutting the jicama.
Trying to cut through jicama without a sharp knife is a dangerous game. A sharp knife is a safe knife. If you already have a good knife, but it has dulled from use, then it’s time to get it sharpened or invest in a knife sharpener. (We love this one.)
Save your orange peels and kale stems! Don’t waste these commonly thrown out scraps. Save your orange peels! Just like lemon peels, these supposed scraps still have a lot left to give. Use them to make an orange-scented vinegar-based cleaner. Or try in water or tea for a subtle orange flavor addition.
Chop up those kale stems and roast or saute them. Add to salads, curries, soups, really anything you’d like! You could even shave them and add them to this salad – I personally love to roast them up!
Prep ahead of time! Kale is a sturdy green and can tolerate dressing without wilting. This salad can be prepared up to 3 days ahead of time – just be sure to wait to add the avocado and sunflower seeds until just before serving.
Make it a meal! As is, this makes for a great side salad, but if you want to make it into a main dish, add in your protein of choice: beans, chicken, tuna, or salmon. You could also add a grain like quinoa or even roasted sweet potatoes for a heartier salad that’s sure to fill you up.
A NOTE ABOUT TROPICAL FRUITS + EATING “GREEN”
Here at The Crooked Carrot we’re all about eating locally and with the seasons, so unless you live in a tropical location likely the oranges and other tropical produce has traveled far to get to you. This doesn’t mean you should nix tropical fruit forever; what it means is tropical fruits can be viewed as a treat and savored when you do purchase them and aim for fair trade if possible.
We hope you love this simple Jicama Kale Salad with Citrus!
It’s quick, simple, and perfect for an easy weeknight dinner or yummy lunch.
Did you enjoy this Jicama Kale Salad with Citrus as much as we do?
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Jicama Kale Salad with Citrus
- 3-4 oranges I used a combination of Cara Cara, blood oranges + navel oranges
- 1 teaspoon sea salt
- 1/2 jicama medium-sized, julienned
- 1 bunch kale stems removed, shredded – save the stems for another dish!
- 1 avocado sliced
- sunflower seeds for garnish
- 1 orange juice + zest
- 1 tablespoon white wine vinegar
- 1/2 cup olive oil
- sea salt + freshly ground pepper to taste
- Prepare oranges: Slice the top and bottom of the oranges. Using a paring knife, carefully slice off the peel and the pith of each orange. Then set the oranges on their sides and cut each one into slices. Set each slice on a cutting board or baking sheet and sprinkle with salt. Allow the oranges to sit for 15-20 minutes, while you prepare the rest of the salad.
- Peel the jicama and julienne it. Check out our jicama 101 post for more details on preparing jicama.
- Prepare the vinaigrette: Combine the orange juice, orange zest, vinegar, olive oil, salt and pepper in a mason jar or bowl. Cover with a tight-fitting lid and shake, or whisk until combined.
- Serve: In a large bowl, combine shredded kale, jicama, oranges, and dressing. Garnish with avocado and sunflower seeds. Enjoy!
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