JICAMA AND AVOCADO SALAD WITH LIME DRESSING
Thought this sounded wonderfully delicious and perfect for summer! Recipe source: Bon Appetit (June 1985)
Provided by ellie_
Categories Lime
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a jar, mix together first 5 ingredients and then whisk in oil;set aside.
- Line salad bowl (or individual plates) with lettuce leaves.
- Top with tomatoes and jicama slices.
- Add avocado and olives and then top with lime.
- Toss with dressing.
JICAMA AND AVOCADO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
- Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.
JICAMA, AVOCADO SALAD WITH SOUR-SWEET LIME DRESSING
Make and share this Jicama, Avocado Salad With Sour-Sweet Lime Dressing recipe from Food.com.
Provided by Bergy
Categories Canadian
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Dressing: Mix all the dressing ingredients except oil.
- Slowly pour in the oil whisking constantly until the ingredients are incorporated Line 6 plates with the lettuce.
- Arrange the jicama and tomatoes on the lettuce (you can do up to this step 2 hours in advance and refrigerate). Just before serving prepare the avocados.
- Divide avocado & olives among the 6 plates.
- Top with chopped lime.
- Stir the dressing and pour over the salads.
- Serve.
Nutrition Facts : Calories 276.7, Fat 22.5, SaturatedFat 3.2, Sodium 290.3, Carbohydrate 20.1, Fiber 11.5, Sugar 4.5, Protein 3.7
JICAMA MANGO SALAD WITH CILANTRO AND LIME
A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.
Provided by GF mama
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
- Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
- Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g
JICAMA-LIME SALAD
I threw this together one afternoon after having purchased a jicama and some limes. It turned out to be a nice, fresh, and unexpectedly tasty healthy salad! I knew that jicama is often prepared with lime, but throw in the coconut and pineapple; delicious!
Provided by Janet Abramic
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
- Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
- Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
- Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 65.3 g, Fat 5.5 g, Fiber 14.7 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 148.5 mg, Sugar 24.2 g
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