Chilean Orange Jicama Salad with Lemon Ginger Dressing


1 small sized jicama, peeled and sliced into matchsticks
1 fresh Chilean orange, peeled and sectioned
1 small carrot, sliced into matchsticks
½ cup thinly sliced radish
½ cucumber, thinly sliced into rounds
1 avocado, thinly sliced
6 cups baby spinach
¼ cup pumpkin seeds (pepitas)

Lemon Ginger Dressing
 cup extra virgin olive oil
Juice of 1 small Chilean lemon
2 teaspoons honey
1-2 teaspoons grated or finely minced ginger
¼ teaspoon red pepper chilli flakes
¼ teaspoon salt


In a large bowl, toss together jicama, orange, carrot, radish, cucumber, avocado and spinach.

In a dry skillet over medium heat, toast pumpkin seeds until browned and beginning to pop. Let cool.

In a small bowl, whisk together olive oil, lemon juice, honey, ginger, chilli flakes and salt.

Divide salad among serving plates and top with pumpkin seeds and ginger dressing.