Jicama Melon Salad With Pomegranate Dressing Recipes

SWEET AND CRUNCHY JICAMA SALAD

Sweet and Crunchy Jicama Salad image

Provided by Giada De Laurentiis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 tablespoon honey, such as wildflower
1 teaspoon kosher salt
1 large jicama (1 to 1 1/2 pounds), peeled and cut into thin matchsticks
1 large carrot, peeled and cut into thin matchsticks
1 Honeycrisp apple, cut into thin matchsticks
1/4 cup toasted sesame seeds

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 AND POMEGRANATE SLAW

Jicama and Pomegranate Slaw image

This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.

Provided by Magdalena Wszelaki

Categories HarperCollins HarperCollins Side Salad Jícama Pomegranate Lime Juice Cilantro Mint Vegetarian Vegan Wheat/Gluten-Free

Yield 6-8 servings

Number Of Ingredients 11

Ingredients

Salad:
1 (2 1/2-3-pound) jicama, peeled and cut into 1/8-inch sticks
1 medium pomegranate, seeds removed
1/2 red onion, sliced thinly
1 cup loosely packed fresh cilantro, finely chopped
1 cup loosely packed fresh mint, finely shredded
Dressing:
1/2 cup extra virgin olive oil
1/3 cup freshly squeezed lime juice
2 tablespoons pomegranate molasses (optional)
1/2 teaspoon sea salt

Steps:

Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.

JICAMA AND WATERMELON SALAD

Jicama and Watermelon Salad image

Provided by Bobby Flay

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup fresh orange juice, plus 1 teaspoon zest
1/4 cup fresh lime juice, plus 1 teaspoon zest
2 tablespoons honey
1 teaspoon ground black pepper
Kosher salt
1 jicama, cut into matchstick pieces
4 cups watermelon in 2-inch chunks
1/3 cup roughly torn fresh mint leaves

Steps:

Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.

JICAMA -POMEGRANATE SALAD

Jicama -Pomegranate Salad image

This recipe comes from my Mom. Jicama belongs to the legume or bean family (Fabaceae). It is a popular dietary staple in Latin America and widely grown in Mexico and Central America. Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Raw jicama is often used as an accompaniment to raw vegetable platters.

Provided by quotFoodThe Way To

Categories Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb jicama, peeled and grated
1 large pomegranate, cut into quarters and seeds removed
2 tablespoons of fresh mint, leafs finely shredded
2 tablespoons fresh lime juice

Steps:

In a serving bowl, add grated, peeled Jicama, mint leafs, and lime juice; mix well;.
Add pomegranate seedsand toss to incorporate.
Serve chilled.

Nutrition Facts : Calories 75, Fat 0.3, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 18.1, Fiber 6, Sugar 9.2, Protein 1.3

JICAMA SALAD DRESSING

Jicama Salad Dressing image

Make and share this Jicama Salad Dressing recipe from Food.com.

Provided by sc91941sc91941

Categories Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup lime juice
1/4 cup rice vinegar
1 teaspoon honey
2 tablespoons olive oil
1/2 teaspoon chili powder
salt and pepper
1 tablespoon chopped cilantro

Steps:

Whisk together all except cilantro. Just before serving over jicama/vegetable salads, add cilantro. Toss salad and allow to sit in fridge for at least 1/2 hour.

Nutrition Facts : Calories 69.7, Fat 6.8, SaturatedFat 0.9, Sodium 6.2, Carbohydrate 2.9, Fiber 0.2, Sugar 1.7, Protein 0.1

JICAMA-MELON SALAD WITH POMEGRANATE DRESSING

Jicama-Melon Salad With Pomegranate Dressing image

This is referred to as "pico de Gallo" in Jalisco, Mexico. Depending on the availability of the cantaloupes, this is equally good with other fresh fruits such as pink grapefruit, pineapple, blood oranges, watermelon and honeydew melon. Feel free to interchange or mix the different fresh fruits. It makes a delightful palate cleaner. It is delicious served alone, or tossed with an elegant pomegranate dressing, which follows. Recipe from Chef to Chef.

Provided by FLUFFSTER

Categories Oranges

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 large jicama, peeled and cut into 1/4-inch-wide strips (have patience, jicama can be a little difficult to peel, but oh-so-worth it!!)
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or 1 large honeydew melon, peeled, seeded and cut into bite-sized chunks
1/2 cup pomegranate seeds
1 cup fresh lime juice
2 sprigs cilantro, chopped
pomegranate seeds, from 1 whole fruit, with some seeds reserved, for garnish
1/2 cup sour cream
4 tablespoons sugar
1/2 cup apple juice
1 teaspoon sea salt
1/2 teaspoon chili powder (optional)

Steps:

In a non-reactive bowl, combine jicama with fruit.
Toss with lime juice, cilantro and salt. Refrigerate about 1 hour, to allow flavors to meld.
Toss with chili powder before serving.
Pomegranate Dressing:.
Combine all ingredients in a large non-reactive bowl and refrigerate for at least 2 to 3 days.
While the salad is chilling. make the pomegranate dressing.
Combine the pomegranate seeds, sour cream, sugar, and apple juice in a blender and puree.
Note: time does not include refrigerating fruit prior to serving. Makes 1 and 1/2 cups.

Nutrition Facts : Calories 257.7, Fat 4.5, SaturatedFat 2.4, Cholesterol 10, Sodium 435.8, Carbohydrate 54.9, Fiber 13.4, Sugar 33.9, Protein 4.1

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