In this unique and lively salad, juicy clementines combine with crunchy jícama, salty pumpkin seeds, and creamy queso fresco to create a vibrant yet harmonious medley of textures and flavor notes. The garlicky vinaigrette is versatile enough to use on almost any salad. For a healthy, quick dinner, top the salad with a piece of grilled mahimahi, or pair it with a piece of avocado toast and call it lunch.

　　

Ingredients

Makes 8 servings

　　1/2 teaspoon chopped garlic

　　1/2 teaspoon salt

　　1/4 cup fresh lime juice

　　6 tablespoons olive oil

　　1/2 teaspoon sugar

　　1/2 teaspoon black pepper

　　8 clementines, peeled and cut crosswise into 1/4-inch-thick slices (1 3/4 pounds)

　　1 pound jícama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)

　　1 small red onion, thinly sliced

　　3/4 cup (packed) cilantro sprigs

　　1/2 cup crumbled queso fresco or mild feta

　　1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted

　　

Step 1

Mince and mash the garlic to a paste with the salt, then whisk together with the lime juice, oil, sugar, and pepper in a large bowl.

　　

Step 2

Just before serving, add the clementines, jícama, onion, and cilantro and gently toss. Season with salt. Sprinkle with the cheese and pumpkin seeds.

　　

DO AHEAD

Step 3

The VINAIGRETTE can be made 4 hours ahead and kept at room temperature.

　　

Step 4

The CLEMENTINES, JÍCAMA, AND ONION can be cut 4 hours ahead and chilled.

　　The Epicurious Cookbook