Photography by: Victoria Pearson


Golden Door, Escondido, Calif.

Let quality do the work for you Golden Door’s Avocado, Orange and Jicama salad  is inspired by the organic gardens and orchards that surround the Southern Californiabased spa. “We trust the ingredients,” says executive chef Dean Rucker, “and prepare them simply.”

Why it’s so good for you: Avocadoes are rich in monounsaturated fats, which can prevent heart disease by raising HDL (“good” cholesterol) levels, and keep skin supple and resilient, says Katherine Tallmadge, R.D., a nutritionist in Washington, D.C., and spokeswoman for the American Dietetic Association (ADA). “Good fats end up in all of the body’s cell walls,” says Tallmadge, “where they literally lubricate body functions and improve communication among cells.”

Take-home trick: “Serve a starter [such as this salad] that has plenty of flavor and fiber,” says Rucker, “so the main course can be smaller and still satisfying.”

Avocado, Orange And
Jicama With Coriander

From Golden Door Cooks At Home
(Clarkson Potter)
Prep Time: 10 Minutes
Cook Time: None
Serves 4

2 to 3 large oranges
3 tablespoons plus 2 teaspoons fresh
lime juice (from 2 limes)
1 tablespoon extra virgin olive oil
1 teaspoon coriander seeds, crushed
with a mortar and pestle or in a spice
1 garlic clove, minced
2 tablespoons fresh cilantro leaves
Pinch of kosher salt
Pinch of freshly ground black pepper
1∕4 small jicama, 1∕2-inch dice
1∕8 teaspoon cayenne pepper
6 cups field greens or mesclun
1 medium avocado, sliced

1. Peel and section one orange,
removing the pith. You should have
1 cup of segments. If not, peel and
section another orange.
2. Squeeze remaining juice from
the membranes (not the reserved
segments) and discard membranes.
Pour orange juice into a glass
measuring cup. Slice another orange
in half and squeeze enough juice
to make 1∕3 cup total. Pour into a
blender and add 3 tablespoons of
the lime juice, olive oil, coriander
seeds and garlic. Blend 10 seconds,
until well combined. Add cilantro
and pulse for 5 seconds so that the
cilantro is chopped but not puréed.
Add a pinch of salt and black
pepper to taste. Set the dressing
3. Peel the jicama and cut it into 1∕2-
inch dice; you should have 3∕4 cup.
Toss with remaining 2 teaspoons
lime juice and the cayenne pepper.
4. Toss the greens with half of the
reserved dressing and a pinch each
of salt and black pepper, if desired.
Divide the greens among fourplates,
mounding them in the center.
Arrange the avocado slices and
orange segments and scatter the
jicama over each salad. Drizzle each
with additional dressing and serve.
Per serving: 146 calories, 9 g fat
(1 g saturated), 3 g protein, 17 g
carbohydrates, 7 g fiber, 95 mg