Jicama-Pomegranate Salad

We love the crunch Jicama-Pomegranate Salad delivers with each bite. Jicama-Pomegranate Salad also packs vitamins, minerals, and antioxidants with every serving.



Serves 6 (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 144
Fat 4.7 g
Satfat 0.7 g
Sodium 107 mg


3 cups julienne-cut peeled jicama (about 1 medium)
1/2 cup pomegranate arils
1/3 cup vertically sliced red onion
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon agave nectar
1/4 teaspoon salt
1/8 teaspoon ground red pepper


Combine jicama, pomegranate arils, onion, and cilantro in a large bowl. Combine lime juice, olive oil, agave nectar, salt, and ground red pepper in a bowl, stirring with a whisk. Add juice mixture to jicama mixture; toss gently to coat.

Hannah Klinger,

Cooking Light

October 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note