Jicama, Citrus, Watercress Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup(s) ;omegranate juice |
1 tablespoon(s) seasoned rice vinegar |
1 1/2 teaspoon(s) agave nectar |
1 1/2 teaspoon(s) dijon |
1/2 teaspoon(s) grated lime zest |
1/2 cup(s) canola oil |
salt and fresh ground pepper |
1 red grapefruit |
2 navel oranges |
1 pound(s) jicama peeled, sliced in 2 by 1/4 matchsticks |
2 bunch(es) watercress thick stems discarded |
1/3 cup(s) pomegranate seeds |
Directions:
1. In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper.
2. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.
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