Jicama Salad With Citrus Dressing
A refreshing jicama salad with citrus dressing, combining crisp textures and vibrant flavors. Perfect as a light side or healthy snack for summer gatherings.
Ingredients
- 1 lb. jicama, peeled ⓘ
- 1/2 cup thinly sliced red onions ⓘ
- 1/4 cup orange juice ⓘ
- 2 tablespoons lime juice ⓘ
- 1 tablespoon distilled white vinegar ⓘ
- 2 teaspoons olive or vegetable oil ⓘ
- 2 tablespoons minced parsley ⓘ
- 2 tablespoons NutraSweet Spoonful
- 1 tablespoon finely chopped onion or shallot
- 1 tablespoon grated orange rind
Instructions
- Cut jicama into thick julienne strips.
- Combine jicama and red onions in a serving bowl.
- Combine orange juice, lime juice, white vinegar, oil, minced parsley, NutraSweet Spoonful, chopped onion or shallot, and grated orange rind in a covered jar; shake to mix.
- Pour dressing over jicama and toss to coat.
Tips & Substitutions
To enhance the flavor, try adding diced avocado or sliced bell peppers for extra crunch. If you're looking for a lower-calorie option, consider using a sugar substitute like stevia instead of NutraSweet Spoonful. You can also swap lime juice for lemon juice for a different citrus twist. This refreshing salad is versatile and can complement various Mexican recipes.
Serving Suggestions
This jicama salad pairs beautifully with grilled chicken or fish, making it a fantastic side dish for summer barbecues. Serve it alongside the Mexican Fiesta Salad for a colorful meal. It can also be a light lunch on its own or paired with tortilla chips for a crunchy snack.
Storage & Reheating
Store any leftover jicama salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the jicama to soften, so it's best to keep the dressing separate if you plan to store it. When ready to enjoy, toss the salad again to refresh the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Jicama Salad With Citrus Dressing contains roughly 71 calories, with 3g protein, 11g carbohydrates, and 3g fat. It is an excellent source of vitamin C (60% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the jicama and red onions in advance and store them separately from the dressing. Combine them just before serving to maintain the salad's crunchiness and freshness.
What can I use instead of jicama?
If jicama is unavailable, you can substitute with crunchy vegetables like cucumber or radishes. While the flavor will differ, they will provide a similar texture and freshness to the salad.
Is this salad vegan-friendly?
Absolutely! This jicama salad is vegan-friendly, as it contains no animal products. The dressing is plant-based, making it a great option for those following vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).