Jicama Salad

Jicama salad

I have mentioned before that I don’t like boring salads. And down here in Mexico with so much fresh produce all year long there’s no reason to eat boring salads. My days of eating garden salads are gone forever! Every time I go to my local market I always look for different ingredients to make salads with. This week I saw a jicama (I’ve written about this tuberous root before here) and I decided to get it to make a salad with.


Down here jicama is usually eaten in slices with lime juice, salt and chilly powder on top. So I decided to make a dressing that would honor this Mexican tradition. The result was a great salad with bold flavors that will leave you asking for more. I served this salad with the delicious enfrijoladas I made for dinner on Tuesday.

Jicama Salad
Recipe type: Salad
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 4
  • 1 small jicama, sliced
  • 1 small butter lettuce
  • 1 small red Boston lettuce
  • ¼ lb cherry tomatoes
  • 2 radishes, sliced
  • ½ red onion sliced
  • -For the dressing:
  • 2 TBSP olive oil
  • the juice of 3 key limes
  • 1 TBSP honey
  • ½ tsp dill
  • 1 TBSP chilli powder or dried peppers (the ones used for pizza)
  • salt and pepper to taste
  1. Place the lettuce at the bottom of a platter and arrange jicama, tomatoes, radishes and onion on top.
  2. In a small bowl mix all the dressing ingredients very well and drizzle over the salad.
  3. Serve and enjoy.

Jicama salad

¬°Buen provecho!


  • I love the colors in this salad, and the chile flakes on top look great!

  • Hey, really this is one of the delicious recipes, I love to add flavor of vinegar in this, truly relished, thanks for sharing.

    sms from pc

  • I love jicama in salads so seeing it as the main salad ingredient is exciting! The dressing looks like a great complement. Thanks for sharing!

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