I grew up eating jicama. ALL. THE. TIME. Usually with salt, chili (from Mexico) and lime juice – then again Mexicans put salt, chili and lime on everything! Amiright? For the record, Tajin is cheating, it’s not real, it’s got some anti-caking stuff in it. Don’t be lazy, use the real stuff.
Moving on. Let me tell you about the inspiration behind this fresh and easy jicama salad, it’s vegetarian too if you are trying to eat more of a plant based diet.
I had lunch with my girlfriend and Andie’s godmother – Clari. Clari is an awesome immigration attorney here in the bay are (if you are in need, you can find her HERE). We had a jicama salad along with some delicious tacos and here we are. I thought I would recreate that salad for you because I know how much you really want to eat salads but feel like most salads are for the bunnies. Not this one!
Try it and let me know what you think.
Jicama Salad Recipe (fresh, spring salad, vegetarian)
- 1 jicama
- 1 grapefruit
- 1 lime
- 1 small avocado (sliced)
- 1/4 cup pepita seeds (I use these HERE)
- 1/4 teaspoon cayenne pepper (I use this one HERE)
- 1/4 teaspoon sea salt (I use this one HERE)
- 1 small handful of cilantro (chopped)
Chop up jicama into sticks (like he pic), set aside, squeeze half of the lime on top of the jicama, salt to taste. Peel grapefruit with a knife and remove the most skin possible, it’s usually bitter, set aside. Slice avocado, set aside. Chop up handful of cilantro and set aside.
Pepita seeds: Line cookie sheet with parchment paper and preheat oven to 350 degrees. Meanwhile, in a bowl, add the pepita seeds, squeeze the other half of the lime on top add cayenne pepper and real salt (1/4 teaspoon each), mix. Spread the seeds on the lined cookie sheet, bake for 20 minutes.
Pile up all of the items you’ve prepped and enjoy your salad! Mix in as much or as little cilantro as you’d like. Want a little more spice? Sprinkle more cayenne on top. More salt? Go for it. Real salt is full of minerals that your body needs, unlike iodized salt which only has the iodine.
Want more recipes like this one? Get my gluten free Mexican recipe ebook!