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A Crisp Summer Salad

22 June 2010 One Comment Print article Print article

photo: manda_wong at

Jicama Salad
with Lime and
Cilantro Dressin

Looking for something fresh and cool for summer? Try this vinegar-free salad dressing with jicama, baby greens, and mango. It makes a  light and satisfying side dish prefect for a summer meal.

Jicama, also known as Mexican turnip, is a Mexican vine that has a large edible tuberous root. The root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and in Mexico it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.

The lime-cilantro salad dressing would be good with any green salad as well.

Serves 4


3/4 cup extra-virgin olive oil

1/3 cup fresh lime juice

1/2 teaspoon grated lime zest

1/2 cup chopped cilantro

1 jalapeño pepper, chopped

1/2 teaspoon salt


1 jícama (about 1 pound), peeled* and cut into sticks  or julienned

2 carrots peeled and cut into sticks or julienned

2c. arugula, spinach, baby greens

4 romaine leaves, cut crosswise in 1/4-inch slices

1 mango or apple, cut into cubes or strips

*How to peel a jicama: With a large sharp knife, cut the jicama in half so that it can lie flat on the cutting board. With a sharp potato peeler, carefully scrape off the outside layers of the jicama, exposing the fleshy portion inside. Remove all of the stringy parts of the outer skin. You can also peel it with a sharp knife, taking care not to cut yourself.

photo: Ian Brown


1. Combine all salad dressing ingredients in a bottle; shake well to emulsify.

2. In a large bowl, combine the jícama, greens, romaine and mango or apple. Drizzle with 1/4 cup dressing; toss to combine.

3. Optional: Top with fresh mint, finely chopped

Serve immediately. (You’ll have some dressing left.)


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