Jicama Fruit Salad Recipes

SWEET AND CRUNCHY JICAMA SALAD

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

JICAMA FRUIT SALAD

Steps:

• 1. NUTRITION ESTIMATE - for Jicama Per 1/4 pound: 43 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 4mg Sodium; 10g Carb; 5.5g Fiber; 2g Sugar; 1g Protein;
• 2. Prepare dressing - in a small bowl, combine lime juice, honey, olive oil, parsley and herb & garlic seasoning. Blend all ingredients well.
• 3. Prepare salad - cut jicama in half, then remove skin. Slice jicama into ½" slices; then into thin strips. In medium bowl add jicama strips, slice strawberries, pineapple, scallions, and mint. Then add dressing over fruit and blend well. To enhance flavor of the fruit, you can season with a little salt to taste.
• 4. To serve - place a cup of spring salad mix blend in each bowl, then top salad mix with fruit salad.

JICAMA SALAD

Steps:

• Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.

JICAMA AND TROPICAL FRUIT SALAD

Steps:

• Toss jicama, mango, pineapple, kiwis, lime juice, mint, honey, and lime zest together in a bowl. Chill, covered, for at least 2 hours before serving.

JICAMA FRUIT SALAD

Steps:

• Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.

JICAMA AND TROPICAL FRUIT SALAD

Steps:

• Slice ends off oranges and stand upright. Cut away the skin and membrane, exposing fruit. Cut between the membranes to remove the sections and place in a large bowl. Remove and discard any seeds. Add mangoes, pineapple, jicama, lime juice, sugar, cilantro and coconut to bowl and stir to combine.
• To serve salad, place lettuce leaves on individual chilled plates or a serving platter, and spoon fruit on top.

MEXICAN JICAMA FRUIT SALAD

Steps:

• Peel jicama and pears. Core pears if using fresh or drain & pat dry with paper towels if using canned.
• Cut into julienne strips. Cut grapes in half. Place jicama, pears and grapes in medium serving bowl.
• Sprinkle with lemon juice. Stir gently.
• Add Splenda, fat free half & half and cinnamon. Gently stir until well blended. Cover and chill 1 to 4 hours( I stir once during the chilling).
• Before serving, stir. You may serve in individual bowls or drain the sweet dressing from the jicama/fruit and serve on plates with lettuce leafs for the base. Jicama is juicy, full of water and also crunchy so there will be dressing to eat with a spoon.

JICAMA CITRUS SALAD

Steps:

• Combine all ingredients; refrigerate until serving.