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Cactus, 4220 East Madison Seattle, WA 98112 206-324-4140	Maritza Texeira

Jicama And Blood Orange Salad

This wonderful light and cool salad will complement a summer barbeque, or serve as a main dish with a cold glass of Margarita...

2 each Jicama, peeled and sliced

1 each avocado, peeled and sliced

2 each blood orange, peeled and sectioned

1 each red onion, julienned

1 cup yellow teardrop tomatoes, halved

1 cup red teardrop tomatoes, halved

1 cup sungold cherrie tomatoes, halved

2 each smoked fresno chile, julienned

10 each thyme sprigs, rinsed

In a large platter, arrange jicama, avocado, and blood orange overlapping each other, around the platter, leaving center of platter clear. Then arrange onion and fresno chile. Place tomatoes in center of plate. Place thyme around tomatoes. Drizzle with blood orange vinaigrette (see below) and serve. Blood Orange Vinaigrette

2 each Blood oranges, juiced

1 each lime, juiced

2 tablespoons white wine vinegar

1 tablespoon thyme, chopped

1 teaspoon salt

1 teaspoon pepper

1/2 cup olive oil

In a mixing bowl, combine all ingredients except for the olive oil. Then slowly whisk in olive oil to create an emulsion. by Maritza Texeira Serves 4 Preparation time: 0:05