Recipe information
Yield
Serves 4
Ingredients
4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice
12 ounces jícama, peeled and cut into 2- by 1/2- by 1/4-inch sticks
1/2 small red onion, sliced thin lengthwise
1/4 cup minced fresh coriander sprigs
1 tablespoon fresh lemon juice, or to taste
3/4 teaspoon salt, or to taste
40 pine nuts (2 slightly rounded teaspoons), toasted until golden
Preparation
Step 1
In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.
Step 2
Sprinkle each serving with 10 pine nuts.
