Jicama Kale Salad with Orange Lime Vinaigrette

This Jicama Kale Salad with Orange Lime Vinaigrette is a delicious light summer salad packed with kale, red bell peppers, jicama, cilantro, and carrots from the farm- plus additional pops of flavor with mango and avocado! Tossed with a delicious orange lime dressing everyone will love. Make it as a side, or top it with grilled chicken or shrimp for a fabulous main dish!

Jicama Kale Salad with Orange Lime Dressing

HOW IS IT AUGUST!? You guys, we get married in under 3 weeks. CRAZY TALK!

But it’s also week 5 of the CSA summer series with Fed and Fit and PaleOMG. The series is flying by! Without further ado, week 5…

Jicama Kale Salad with Orange Lime Dressing

Jicama Kale Salad with Orange Lime Dressing

Jicama Kale Salad with Orange Lime Dressing

Preparation 15 min 2017-05-24T00:15:00+00:00

Ingredients

For the salad

  • 6 cups kale, chopped
  • 1 jicama, julienned or cut into match sticks
  • 1 red bell pepper, julienned or cut into match sticks
  • 2 carrots, julienned or cut into matchsticks
  • 1 avocado, cubed
  • 1 mango, cut into matchsticks
  • 1/4 cup fresh cilantro, chopped

Orange Lime Dressing

  • 2 oranges, juiced
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon ground ginger or 1 teaspoon grated ginger
  • 1 tablespoon fresh chopped cilantro

Instructions

  • In a small bowl whisk together all dressing ingredients and set aside.
  • In a large bowl toss kale with all the other salad ingredients.
  • Toss with desired amount of dressing and serve immediately!
  • Jicama Kale Salad with Orange Lime Dressing


     Cassy made you Corned Beef Breakfast Hash

    A balanced plate complete with tender corned beef, crispy potatoes, collard greens, pickled purple onions, and a poached egg to bring it all together. This is the perfect breakfast to whip up for company or for a week of make-ahead meals!

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    Juli made you Summer Vegetable Gnocchi 

    A summer gluten free pasta dish that is bursting with fresh seasonal flavors from the spring onions, zucchini, yellow squash, bell pepper, and baby plum tomatoes. The dish is finished off with lemon, basil and parsley to make you truly enjoy all the flavors summer has to offer!

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    Check out the recipes for Week 1Week 2,  Week 3, and Week 4 of the Summer CSA series, and if you make a recipe, use hashtag #summerCSArecipes, so all 3 of us see your remakes!

    hashtag with us!

    I am so excited that you are making a recipe and would love to see how it turns out! Make sure to use the hashtag on social media!

    #LEXISCLEANKITCHEN

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