Jicama, pronounced (\ˈhē-kə-mə), has become one of my obsessions. Jicama is reasonably priced and easy to prepare. It also pairs well with fruit and vegetables. The first time I tasted jicama was in a salad form, about 7 years ago and I was surprised by its crispy, juicy and refreshing character. I had seen the jicama many times in the stores but had no idea what the dickens it was, let alone what to do with it. When I inquired about it to a friend, she enthusiastically told me about the jicama vegetable and subsequently made me a scrumptious salad. My version is a little different but whenever I make this salad I think of her and how she introduced me to the delicious vegetable that is sometimes referred to as a “Mexican turnip”. Oh, Wikipedia, how I love thee!
So as much as I love indulging in cheeses, butter, chocolates and other rich foods, I make sure to balance that not-so-healthy but oh-so-delicious food with incredibly nutrient dense foods that are just as delicious. Jicama is no exception; it is high in fibre, potassium and vitamin C. So basically, “you can have your cake and eat it too” in moderation and enjoy flavorful healthy foods too. And you know what else? This salad is very pleasing to the eye. No joke. It’s bold colours and various textures make it pop and it looks super refreshing. The salad is basically as refreshing as a swimming pool; so if you don’t have a swimming pool in your back yard, dive into this salad – you’ll thank me for it.
So these nutrient dense foods are about to mingle and be a part of what I call a “Super Food Party!”
Wash, dry and peel the jicama, then slice into 1/4″ discs and then proceed to julienne into strips. Peel avocado, cut in half, remove pit, slice into strips then into 1/2″ pieces. Peel mango and slice as well! Place all of the goodies in a salad bowl except the cilantro and raspberries.
Pour vinaigrette over salad and toss. Garnish with raspberries and cilantro. Serve with freshly grilled fish. Enjoy!
- 1 medium jicama, washed, peeled and julienned
- 1 mango or 2 champagne mangos, peeled and sliced julienned style
- 1 large avocado, peeled and sliced thinly
- ¼ cup red onion, finely sliced
- juice of 2 limes, freshly squeezed
- 3 tablespoons sunflower oil
- ¼ cup cilantro, coarsely chopped
- 1 teaspoon mustard
- 1 tablespoon honey
- 1 clove garlic, minced
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- pinch cayenne pepper (optional)
- ¼ cup raspberries, sliced strawberries or pomegranate seeds
- ¼ cup micro-greens (optional)
- handful of toasted pine nuts (optional)
- Wash, peel and slice the jicama in ¼" disks. Finely slice each disk into strips (julienne style). Add to a medium bowl.
- Peel mango(s) and cut into strips as well. Add to bowl.
- Wash and cut around the avocado carefully and scoop out the flesh. Carefully take out pit. With the pit side down, slice the avocado into thin strips. OR if you want, cut the avocado halves into ½" cubes. Add to bowl.
- Peel onion, and slice finely. Toss the onion into the bowl.
- To make the vinaigrette you 'll need either a small bowl, mason jar or a 2-cup measuring cup (or you can make the vinaigrette ahead of the salad by preparing it in the bowl that the salad ingredients go in) Alternatively, you can also use a blender if you'd like a creamy salad dressing. Ah! So many options!
- Whisk together the lime juice, sunflower oil, mustard, honey, minced garlic, salt and pepper, cayenne pepper. Drizzle over the fruit and veggies!
- Toss the salad just before serving and then garnish with cilantro and red fruit. Enjoy!