Ingredients
3 navel oranges, cut away the peel and the pith and cut sections free from membranes
1 jícama, peeled and cut into 1-inch long sticks
1 head of butter lettuce, washed and chopped into bite-sized pieces
3 tablespoons sliced almonds
5 tablespoons orange juice
3 tablespoons olive oil
1/2 teaspoon salt, or to taste
1 teaspoon sugar
Preparation
Mix the last 4 ingredients (orange juice, olive oil, salt and sugar) in a small bowl with a fork or whisk till it’s well combined. Store this dressing separately if not serving immediately.
Put the orange pieces, jicama and lettuce in a bowl. Toss them with the salad dressing and sprinkle with the almonds. Serve immediately.
Salad can be made a day ahead, store in an air-tight container in the refridgerator.
