Almost 20 years ago I dated a guy who introduced me to jicama.
The guy didn’t stick, but my love of jicama did.
This tuber is crunchy and crisp like an apple, a little sweet, and perfect for salads. It’s also loaded with Vitamin C and fiber and is a good source of iron and magnesium. Just peel and slice.
I made this super zesty Jicama Citrus Salad recently and loved it. The fresh mint is amazing in it, so don't skip the mint.
Adding watercress gives an extra nutrition boost. Did you know that watercress is right up there with kale, collard greens, and bok choy as one of the top nutrient-dense foods?
If you find yourself getting tired of the standard lettuce-tomato-cucumber salad, this interesting salad will help you shake up your routine and add variety to your diet.
Jicama Citrus Salad
Time: 15 minutes. Serves 4 as a side salad.
- 1 large jicama, peeled and julienned
- 1 ripe pear, sliced and julienned
- 1 orange, peeled and cut in 1 inch chunks
- 4 tablespoons watercress, finely chopped
- 3 tablespoons fresh mint leaves, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1/2 orange, juiced
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon ground ginger powder, or ½ teaspoon fresh ginger, finely minced
- 1/4 teaspoon sea salt
Peel the jicama and slice into matchsticks (julienne style). Chop the herbs, watercress, orange, and pear as indicated above. Mix all the salad ingredients in a medium bowl.
In a small bowl, combine all the dressing ingredients and whisk with a fork. Pour onto the salad and toss well. Serve immediately.