At III Catering, we proudly serve the TMC ecosystem and the Greater Houston community, using ingredients to ensure a top-tier dining experience. The III Catering Cookbook series brings you inside our kitchen, showcasing a diverse collection of recipes that reflect the expertise and craftsmanship of our culinary team. Kicking off the first recipe is the Jicama Citrus Salad.
Inspired by the classic Mexican snack of orange and jicama with chili and lime, the Jicama Citrus Salad takes those familiar flavors and stretches them into a citrus-heavy salad. Peppery arugula brings structure, while avocado adds richness, and a mix of citrus keeps everything lively. This dish is a favorite to make in the late winter and early spring, when citrus is abundant and at its absolute peak. The recipe makes approximately four salads.
Ingredients
Salad
- 1/2 Navel orange
- 1/2 Cara Cara orange
- 1/2 grapefruit (ruby red or oroblanco)
- 1/4 medium jicama
- 1 avocado
- 4 cups arugula
- 1 radish
Vinaigrette
- 1/2 cup lime juice
- 1/4″ knob fresh ginger, peeled
- 1/2 jalapeño, adjusted to taste
- 1 clove garlic
- 1/2 cup extra-virgin olive oil
- Salt, to taste
Make the Vinaigrette
Add the lime juice to a small container with a tight-fitting lid. Microplane the ginger and jalapeño, and use three light swipes of garlic. Give it a taste and adjust the jalapeño if needed. Throw in a pinch of salt and the olive oil, then shake hard for 5-10 seconds. The dressing should stay lightly separated.
Prep the Vegetables
Use a knife to peel the jicama, following its curve to remove the skin while keeping as much flesh as possible. Cut the jicama into matchsticks and hold in ice water until ready to use; this keeps it extra crisp.
Shave the radish very thin. Soak briefly in ice water for about 1 minute, then drain. Transfer to an open container, cover with a damp paper towel, and refrigerate until needed. This mellows the radish and keeps it snappy.
Prepare the Citrus
Start by peeling the citrus completely. Cut the oranges into quarters and the grapefruit into eighths. Trim away seeds and core, then cut into bite-sized pieces.
Assemble Your Plate
n a large bowl, combine arugula, citrus, jicama, and radishes; season lightly with salt. Add the vinaigrette around the sides of the bowl (dress the bowl, not the salad), and gently toss with clean hands.
Plate the salad. Halve the avocado, remove the pit, and use a spoon to carve out small wedges. Place them on each salad and season lightly with salt. Finish with a sprinkle of Tajín and a few extra slices of radish.
Serving & Storage
Once dressed, this salad should be eaten right away. Most of the preparation can be done up to two days in advance, except for the avocado. Keep the jicama submerged in cold water until ready to use to maintain its crunch.
This salad works beautifully as a light lunch or as a base for grilled fish, shrimp, or lump crab. It also makes an excellent starter or side alongside carnitas, enchiladas, whole roasted fish, or other richer dishes, bringing balance, brightness, and a little breathing room to the table.
III Catering offers something delicious for every moment of the day. Whether you’re craving a bright, balanced lunch or an upscale dinner, we’ve got you covered. Take a peek at our full menu and start planning for your next event!