Jicama Salad

Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

This Jicama salad recipe is a quick and easy summer side. One online reviewer says, "I thought this was a great salad, very authentic! It had wonderful summer flavors."

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 70
  • Calories from fat: 4%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.6g
  • Carbohydrate: 17g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 156mg
  • Calcium: 45mg

Ingredients

  • 4 oranges
  • 2 cups (1/2-inch) julienne-cut peeled jicama
  • 1 cucumber (about 1/2 pound), peeled, halved lengthwise, seeded, and thinly sliced
  • 2 cups cubed peeled cantaloupe
  • 1/2 cup vertically sliced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot chili powder

Preparation

  1. Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup orange juice. Discard membranes.
  2. Place the orange sections, jicama,and next 5 ingredients (jicama through mint) in a large bowl. Combine the reserved orange juice, fresh lime juice, salt, and chili powder. Pour juice mixture over jicama mixture, and toss gently. Cover and chill 2 hours.
My Notes

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

Add Note

Jicama Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy