Jicama Turkey Salad Recipes

JICAMA AND AVOCADO SALAD

Jicama and Avocado Salad image

Provided by Valerie Bertinelli

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 large oranges
2 limes, juiced
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
Kosher salt
2 tablespoons olive oil
1 small to medium jicama, peeled and cut into thick matchsticks
1/4 cup thinly sliced red onion
1 medium avocado, sliced crosswise
2 tablespoons fresh cilantro leaves

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 TURKEY SALAD

Jicama Turkey Salad image

I adapted this somewhat, but it comes from a recipe card from (I think) our local ShopRite, and was published by Try-Foods International way back in 1995. They recommend turkey breast, but I am a fan of dark meat due to its flavor, and so I suggest you use either, or a mixture of both. I have also cut in half the recommended amount of celery, but please add more if you prefer. If you have fresh dill, use this instead.

Provided by Diann is Cooking

Categories Potato

Time 20m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

2 cups turkey, cooked and diced
1 stalk celery, diced
2/3 cup jicama, diced
3 scallions, thinly sliced
2 red potatoes, cooked and cut into cubes
2 tablespoons parsley
2 teaspoons dill weed
1 cup plain yogurt
ground pepper
romaine lettuce

Steps:

Mix everything except the yogurt, pepper and lettuce.
Add the yogurt last, and blend that inches
Pepper to taste.
Lay out romaine (or other) lettuce as a bed, and serve the above atop this.

Nutrition Facts : Calories 170.7, Fat 3, SaturatedFat 1.8, Cholesterol 10.6, Sodium 61.8, Carbohydrate 30.6, Fiber 4.5, Sugar 6.4, Protein 6.2

JICAMA SALAD

Jicama Salad image

Provided by Bobby Flay

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

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.

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