Jicama Lime Salad Recipes

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JICAMA MANGO SALAD WITH CILANTRO AND LIME



Jicama Mango Salad with Cilantro and Lime image

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

1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½ red onion, cut into matchsticks
½ cup chopped cilantro leaves
2 limes, juiced
¼ cup honey
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

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



Jicama-Lime Salad image

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

2 cups water
1 cup quinoa, rinsed and drained
¼ teaspoon salt
1 large jicama, peeled and diced
1 cup sweetened shredded coconut
1 cup diced pineapple
¾ cup golden raisins
¾ cup diced sweet onion
2 limes, zested and juiced
¼ cup chopped fresh cilantro
½ jalapeno pepper, chopped
salt and ground black pepper to taste

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

JICAMA SALAD WITH LIME JUICE AND FRESH MINT



Jicama Salad with Lime Juice and Fresh Mint image

Provided by Jimmy Shaw

Categories     Fruit Juice     Herb     Vegetable     Appetizer     Fourth of July     Picnic     Vegetarian     Low Cal     High Fiber     Cinco de Mayo     Father's Day     Backyard BBQ     Dinner     Lunch     Mint     Healthy     Jícama     Party     Potluck     Lime Juice     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

1 medium jicama (1 1/2-2 pounds), peeled and cut into 1/2-inch cubes
2 teaspoons extra-virgin olive oil
3 tablespoons fresh lime juice
3/4 teaspoon chipotle chile powder (or 1 1/2 teaspoons ancho chile powder)
1/2 teaspoon salt
25 fresh mint leaves, cut into thin strips
2 tablespoons queso añejo (or feta or goat cheese)

Steps:

  • Combine jicama and oil in a bowl and toss well. Add lime juice, chile powder, and salt. Toss to coat. Divide salad among 4 small bowls, then sprinkle each with 1/4 of the mint and cheese right before serving.

JICAMA SALAD



Jicama Salad image

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 large jicama, julienned
2 large carrots, julienne
1 cup red onion, finely sliced
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 tomato, julienned
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
Pinch of cayenne
Salt and freshly ground pepper
2 tablespoons chopped cilantro

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 AVOCADO SALAD WITH LIME DRESSING



Jicama and Avocado Salad With Lime Dressing image

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

5 tablespoons lime juice
1 tablespoon orange marmalade or 1 tablespoon lime marmalade
1 teaspoon lime peel, grated
1/2 teaspoon salt
1 dash hot pepper sauce
5 tablespoons olive oil
1 head romaine lettuce
1 (1 lb) jicama, halved lengthwise, peeled and cut into 1/8-inch thick slices
12 cherry tomatoes
2 avocados, peeled, pitted and diced
12 nicoise olives
1 lime, peeled and diced

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 SALAD WITH CUCUMBER AND LIME



Jicama Salad With Cucumber and Lime image

This recipe is a nice change from the typical green salad. A great salad for summer cookouts. Goes very well with spicy grilled beef dishes. The cook time is the standing time. This is a Whole Foods recipe that called for chili powder and I used this with ground chiptole powder.

Provided by PaulaG

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

1 medium jicama, peeled and chopped into 1/2 inch cubes (Approximately 2 cups.)
1 medium cucumber, peeled and seeded, chopped into 1/2 inch cubes (Approximately 1 1/2 cups.)
1 small lime, juice and zest
1/2-1 teaspoon sea salt (to taste)
1/8 teaspoon dried chipotle powder or 1/8 teaspoon chili powder
1 dash cayenne pepper

Steps:

  • In a medium size bowl, mix all the ingredients together.
  • Allow to stand at room temperature for 1 hour to allow the flavors to blend.

Nutrition Facts : Calories 79.2, Fat 0.3, SaturatedFat 0.1, Sodium 300.5, Carbohydrate 19.1, Fiber 9, Sugar 4.5, Protein 1.8

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