Jicama Salad Bowl Recipes

JICAMA FRUIT SALAD

Steps:

• Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.

JICAMA SALAD

Steps:

• Pare the Jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8" slices.
• Cut cucumber lengthwise and scoop out the seeds.
• Cut halves crosswise into 1/8"slices.
• Combine Jicama, Cucumber And Onion in a large bowl.
• Toss lightly.
• Mix lime juice, lime rind,garlic, salt, and chili in a small bowl.
• Gradually add oil continuously whisking until thoroughly blended.
• Pour dressing over Jicama mixture, toss lightly to evenly coat the salad.
• Refrigerate 1-2 hours , covered, to blend the flavors.
• Just before serving line a shallow salad bowl with the lettuce leaves and spoon salad on top.

JíCAMA-MELON SALAD

Steps:

• In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.

JICAMA SALAD

Steps:

• In a medium bowl toss all ingredients together. Serve as a garnish.

JICAMA SALAD

Steps:

• Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.

JICAMA CUCUMBER SALAD

Steps:

• In a large bowl, combine the jicama, cucumber, onion and chilies. In a small bowl, whisk the remaining ingredients. Pour over jicama mixture; toss to coat. Cover and refrigerate for at least 1 hour.

GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• Preheat ridged grill pan.
• For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
• In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
• In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
• Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
• Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.

JICAMA SALAD BOWL

Steps:

• 1. Cut a 1/4-inch slice off the bottom of the jicama so it will sit flat. Cut a 1-inch slice off the top. Peel the jicama as neatly as possible. Using a melon ball tool carefully scoop out the center, leaving a 3/4-inch shell all around. Set aside. 2. Put the orange, avocado, radishes, and jalapeño in a medium mixing bowl. Cut some of the scooped out center into small pieces and add to the bowl. Add the oil, lime juice, and salt. Toss to mix. Spoon the salad into the jicama shell. (Any extra salad can be added to the bowl later, or served separately.) Place the jicama shell on a round serving plate. Arrange the cucumber slices around the jicama. The salad can be made ahead and refrigerated for up to 2 hours before serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

JICAMA AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.

JICAMA SALAD

Steps:

• Using a mandoline or a very sharp knife, cut jicama, beets, and carrots into a fine julienne. Toss in a large bowl.
• Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to vegetables. Squeeze juice from membranes into a bowl; measure out 1/2 cup juice; reserve remaining juice for another use.
• In a small bowl, whisk together orange juice, lime juice, and oil. Pour over vegetable mixture; toss to coat. Sprinkle with nuts; season with salt and pepper. Serve immediately.