The Firehouse Chef Ryan McKay shares his recipe for zesty Citrus Salad. Healthy and refreshing guaranteed to help you beat the heat with this summertime treat.
Oranges (1 Navel preferred and segmented)
Jicama (1 lb. peeled and thinly sliced)
Avocados (2 Hass preferred and thinly sliced)
Queso Blanco (1 Cup crumbled)
Lime Juice from a Lime (2 Tbs.)
Cilantro (¼ Cup)
Apple Cider Vinegar (1 Tbs.)
EVOO (2 Tbs.)
Cumin (Small Pinch)
Pepper and Salt to taste
To segment the oranges and grapefruit, use a sharp pairing knife to peel the citrus removing all of the bitter white pith. Working over the bowl, cut in between the membranes to release the segments. Slice the segments in half and reserve. Squeeze what is left of the citrus membranes over the bowl to extract their juice. Whisk in the lime juice, vinegar, oil, cumin, pepper and salt. Add the jicama, toss to coat and let it stand for about 15-20 minutes. Fold in the orange, avocado, feta and cilantro and toss to coat with the vinaigrette. Serve immediately.