Jicama Turkey Salad Recipes

JICAMA SALAD

Steps:

• Peel 1 jicama (1 1/4 pounds) and cut into thin matchsticks. Cut 4 radishes into matchsticks. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons agave syrup, 1/2 teaspoon kosher salt and a pinch of cayenne pepper in a large bowl. Add the jicama, radishes, 1 sliced scallion and 2 tablespoons each chopped cilantro and mint; toss. Season with salt.

JICAMA TURKEY SALAD

Steps:

• Mix everything except the yogurt, pepper and lettuce.
• Add the yogurt last, and blend that inches
• Pepper to taste.
• Lay out romaine (or other) lettuce as a bed, and serve the above atop this.

JICAMA AND AVOCADO SALAD

Steps:

• Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
• Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.

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 SALAD

Steps:

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

JICAMA TABBOULEH AND CHICKEN SALAD

Steps:

• Cut the jicama into chunks, and then pulse in the food processor until finely ground. Transfer to a large bowl.
• In the same processor carafe, pulse the parsley and mint until finely chopped. Add to the jicama along with the tomatoes, cucumbers, onions, 2 tablespoons of the oil, the lemon juice, 2 teaspoons salt and 3/4 teaspoon pepper.
• Stir together the remaining 2 tablespoons oil with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper and rub all over chicken.
• Preheat a grill to medium-high heat.
• Grill the chicken, turning, until grill marks appear, about 4 minutes. Let the chicken rest 5 minutes.
• Serve, topped with the jicama tabbouleh.

JICAMA SALAD

Steps:

• Stir together all ingredients except jicama in a medium bowl. Add jicama and toss well to combine.

SOUTHWEST SALAD WITH JICAMA

Steps:

• Mix black beans, corn salsa, pomegranate seeds, avocado, and jicama together in a bowl.

JICAMA-LIME SALAD

Steps:

• Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
• Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
• Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
• Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

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.

JICAMA CITRUS SALAD

Steps:

• Combine all ingredients; refrigerate until serving.

JICAMA AND TROPICAL FRUIT SALAD

Steps:

• Toss jicama, mango, pineapple, kiwis, lime juice, mint, honey, and lime zest together in a bowl. Chill, covered, for at least 2 hours before serving.

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.

SUNNY DAY JICAMA-ORANGE SALAD

Steps:

• Combine all of the dressing components 15 to 30 minutes before serving.
• Arrange the salad in a bowl or serving plater.
• Drizzle the dressing over the salad to cover.
• Serve cool, but not overly chilled for the best flavor.

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.

JICAMA ROMAINE SALAD

Steps:

• Combine first four ingredients. In a small bowl, mix dressing ingredients; toss gently with salad. Serve immediately.