Jicama salad with hibiscus vinaigrette

This citrus-forward dish gets tart flavor thanks to the floral ingredient.

“This juicy, crunchy salad is incredibly refreshing and best made when local vitamin C-rich citrus is at its peak in the winter and spring,” says Denver-based recipe developer Julia Heffelfinger. “Hibiscus flowers, which are steeped in water to make the dressing have anti-inflammatory properties that have been shown to help with liver health.” Pro tip: Be sure to check the ingredients when sourcing tea bags. You want something that is predominantly, if not all, hibiscus. You can also buy loose hibiscus tea leaves and bundle them in a disposable tea bag.

Serves 4

Photography by Robert Bredvad


2 hibiscus tea bags
¼ cup boiling water
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove, freshly grated
Kosher salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil


2 cara cara oranges
2 blood oranges
1 ruby red grapefruit
1 1-pound jicama, peeled and diced into ½-inch pieces
5 large radishes, cut into ¼-inch wedges
2 ripe avocados, pitted, peeled, and chopped
Kosher salt


¼ cup mint leaves, chopped and packed
¼ cup cilantro leaves, chopped and packed
½ cup roasted salted pepitas



In a measuring cup, steep the tea bags in the freshly-boiled water until cool. Squeeze out any liquid and discard the tea bags. Whisk in the vinegar, Dijon, and garlic, slowly streaming in the olive and canola oils until fully incorporated. Season with salt and pepper then place in an airtight container.


Using a sharp knife, peel the oranges and grapefruit, removing any white pith. Cut the citrus into a large dice, discarding any seeds or thick membranes in the center of the fruit; transfer to a large bowl. Add the jicama, radishes, and avocado and gently toss. Place in an airtight container and store everything in the fridge.



Dress the salad with the vinaigrette and season with salt and pepper. Garnish with the mint, cilantro, and pepitas.

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