Last week I posted a few Instagram polls asking what you’d like to see more of on the blog as I’ve been a little remiss lately. Well, I’ve heard you & I’m excited! Lots of fashion, travel, cooking & entertaining and even a little bit of wedding planning coming your way.
Today, I want to share a new recipe I learned while taking a cooking class this weekend at Sur La Table. Sidenote: I love taking classes at Sur La Table- they make an excellent date activity and a few, I’ve even flown solo (macaron class a few weeks ago) and always have the best time. This last weekend’s class was Authentic Mexican and this Jicama, Orange & Avocado Salad stood out as a repeat recipe for sure.
What You’ll Need:
1/4 small red onion, thinly sliced on mandoline
3 large oranges, rind removed, quartered & cut into 1/4-inch slices
1 medium jicama, skin removed with a knife and cut into 1/2-inch cubes
1 tablespoon olive oil
1/4 teaspoon chile powder
2-3 tablespoons of fresh lime juice
1 large avocado, sliced into 1/2-inch cubes
1 cup cilantro leaves, coarsely chopped
sea salt
<I love this OXO mandoline & always use it with this cut resistant glove to avoid a nasty cut>
How To:
Combine onion, oranges, jicama, oil, chile power and lime juice and toss to combine. Gently fold in the avocado and cilantro. Taste & adjust seasoning with salt or additional chile powder. Allow to chill for a few minutes for flavors to marinate & serve in a large chilled salad bowl.
*Consider making ahead by combining all ingredients except for the cilantro and avocado, and marinating the flavors so it can be absorbed into the jicama. I find it to be a little like tofu in the sense that it takes on whatever flavor its paired with.
I also fell in love with a shrimp taco recipe that I’ll be sharing later this week. Crazy week for me as I’m doing a quick flight out to Phoenix and topping the week off with our engagement photos! Here we go…may your coffee be strong & your Monday be short!
cheers
