Jicama Salad

By Dani Potts | August 28, 2024

Total time: 30mins

INGREDIENTS

  • 1 pound jicama
  • 1 cup english cucumbers, halved lengthwise, ⅛” thick slices
  • 1 cup red bell pepper, ⅛” thick slices
  • ½ cup red onion, 1″ long and ⅛” thick slices
  • 1 cup mango, ⅛” thick slices
  • 1 teaspoon lime zest
  • ¼ cup lime juice
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons chopped cilantro
  • ¼ teaspoon salt
  • pinch cayenne pepper, optional
  • ¼ cup olive oil, or avocado oil

INSTRUCTIONS

  1. Wash the Jicama: Rinse under cool water to remove dirt, then dry thoroughly.
  2. Peel: Cut off the top and bottom ends. Run a knife under the skin from top to bottom, removing it while keeping as much flesh intact as possible.
  3. Cut: Slice the jicama lengthwise into 1/4-inch thick pieces, then cut into 1/4-inch strips, and finally into 2-inch long pieces. Reserve 2 cups for the salad.
  4. Assemble the Salad: Combine jicama, cucumbers, bell peppers, red onion, and mango in a large bowl.
  5. Make the Dressing: Whisk together lime zest, lime juice, honey, apple cider vinegar, cilantro, salt, and cayenne pepper. Slowly drizzle in olive oil while whisking until thickened. Adjust seasoning as needed.
  6. To Serve: Drizzle dressing over the salad and toss gently to combine.                                                Credit: https://www.jessicagavin.com/jicama-salad/

BENEFITS

Jicama is a low-calorie root vegetable that is packed with nutrients, making it a great addition to a healthy diet. It is high in fiber, which supports digestive health and helps maintain stable blood sugar levels. Jicama also provides a good amount of vitamin C, an antioxidant that boosts the immune system and promotes skin health. Additionally, it contains inulin, a type of prebiotic fiber that nourishes beneficial gut bacteria, supporting a healthy microbiome. Its crisp texture and mildly sweet flavor make jicama a versatile ingredient that can be enjoyed raw or cooked in a variety of dishes.