Jicama Salad with Mint Crema
INGREDIENTS
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2 jicamas (each about the size of a small grapefruit)
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2 oranges, suprêmed (see Note)
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1 Cup mint leaves
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1 Teaspoon kosher salt
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1/2 Cup lime and honey vinaigrette (recipe follows)
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3/4 Cups mint crema (recipe follows)
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3 Tablespoons prickly pear preserves (recipe follows; optional)
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1/2 Cup pepitas (pumpkin seeds), toasted in a dry skillet until lightly browned
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1/2 Cup sunflower seeds, toasted in a dry skillet until lightly browned
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8 pepitas (pumpkin seeds), toasted in a dry skillet until lightly browned
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1 Cup mint leaves
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1/2 Cup olive oil
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1 Tablespoon honey
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1/2 Teaspoon fresh lime juice
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1/2 Cup water
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1/3 Cup sour cream
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1 Teaspoon kosher salt, or to taste
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1/4 Cup fresh lime juice, or to taste
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3/4 Cups olive oil
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2 Tablespoons honey, or to taste
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1 Teaspoon kosher salt, or to taste
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2 prickly pears
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1 half-inch piece ginger, peeled and cut into quarter-inch slices
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1 Tablespoon white vinegar
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1 Tablespoon water
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1 Tablespoon sugar
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1/4 Teaspoon kosher salt
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