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Created by Matthew Kadey MSc., RD, for the Chilean Fresh Fruit Association



  • 1 small sized jicama, peeled and sliced into matchsticks
  • 1 fresh Chilean orange, peeled and sectioned
  • 1 small carrot, sliced into matchsticks
  • 1/2 cup thinly sliced radish
  • 1/2 cucumber, thinly sliced into rounds
  • 1 avocado, thinly sliced
  • 6 cups baby spinach
  • 1/4 cup pumpkin seeds (pepitas)

Lemon Ginger Dressing:

  • 1/3 cup extra virgin olive oil
  • Juice of 1 small Chilean lemon
  • 2 teaspoons honey
  • 1-2 teaspoons grated or finely minced ginger
  • 1/4 teaspoon red pepper chilli flakes
  • 1/4 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.