Jicama Salad Recipe

A few days before the reboot program ended, I started to think about what to post next. I was overwhelmed with the amount of new recipes we tried over a short  period of time.

During the 15 days of only eating, blending, and juicing fruits and vegetables, we tried over fifty new recipes. So, I decided to sort them and to keep my favorite ones.

Most of the ingredients suggested on the program were easy to find. A few of them were only seasonal, and I had to replace them with something else. However, there were other ingredients I had never heard of before.

The latest discovered for me was Jicama ( HIK-ka-ma). At first, I didn’t think much about it, but when I realized its potential and nutritional facts, it quickly became part of the family.

This is a simple and easy raw salad that can be prepared ahead of time. There were days on the program we could come up with our own combination of ingredients, this was a fast one to prepare. The beets and carrots complement the salad perfectly, making  it beautiful and colorful.

Jicama Salad Recipe


  • 2 cups  jicama
  • 2 cups beets
  • 2 cups carrots
  • 4 cups arugula
  • 2 tbs. olive oil
  • 2 tbsp. flax oil
  • 1 tbsp. rice vinegar
  • 2 tbsp. fresh squeezed lime (about 1 lime)
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • salt and pepper to taste
Serves 4.
Wash and peel the jicama, beets, and carrots.

Grate or julienne the jicama, beets and carrots.

My personal preference is not to have the strong color from the beets to take over the salad. Using two separate bowls, place the jicama and carrots in one, and the beets in another.

In a small bowl, combine the  olive oil, flax oil, rice vinegar, lime juice, cumin, coriander, salt and pepper. Mix until well combined. Add the salad dressing into both vegetable bowls. Gently mix the salad dressing in the jicama and carrots, and do the same with the beets.

To plate it, first place the arugula on the plate, then add  the jicama, carrots, and beets on top of it. Add more salad dressing if necessary.

Enjoy this refreshing and nutritional combination anytime. During the cold days, combine this salad with your favorite bowl of soup!

Last week, a few days before our reboot program ended, I started to get a cold. Thankfully, it only lasted two days.  My amazing neighbor brought me a beautiful bouquet of flowers to cheer me up. This was my sunshine on a cloudy wintry day here in Colorado. Isn’t this flower beautiful?

 Have you discovered a “new” ingredient lately? How are you using it?

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20 Responses to Jicama Salad Recipe

  1. I’ve awarded you The Versatile Blogger Award…really enjoy reading your blog… Jules x

  2. Yum!! I love jicama! It is such a versatile and delicious veggie. This whole salad looks really delicious and with all the vibrant colors it is very beautiful too.

  3. I’ve never tried or seen Jicama before. I wonder if high end supermarket carries this (I don’t think regular one does). I’m curious to try. This looks very refreshing and I love the dressing as well. Beautiful pictures! :-)

  4. I love jicama! My mom used to add it to salads all the time when we were growing up. Love the combo with the beets and carrots too. Can’t wait to try this!

  5. Looks delicious! I’ve only had jicama once but it was tasty.
    A recent new ingredient for me were tamarillo – tree tomatoes.

  6. Oi Ana! Seu blog esta lindo, parabéns!

    Eu já vi jicama no supermercado mas nunca comprei, vou provar fazendo sua salada.

    Espero que esteja melhor! Linda flor!