Jícama Melon Salad Recipes
JíCAMA-MELON SALAD
Provided by Tom Gilliland
Categories Citrus Fruit Herb Freeze/Chill No-Cook Cinco de Mayo Chill
Yield Makes 6 servings
Number Of Ingredients 8
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.
MANGO AND JICAMA SALAD
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility-it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.
Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
WATERMELON, CUCUMBER, AND JíCAMA SALAD
Steps:
- Toss together all ingredients in a serving bowl. Serve immediately.
JICAMA AND WATERMELON SALAD
Steps:
- Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.
WATERMELON JICAMA SALAD
Provided by Hans Rueffert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel and cut watermelon into bite-sized chunks. Peel the jicama root and slice into oversized matchsticks. In a large bowl, toss together the melon and jicama with the cilantro, lime juice, cayenne pepper, and a sprinkle of sea salt.
WATERMELON JICAMA SALAD
I saw a different recipe for this salad on a Bobby Flay Food Network show and it got me thinking. I combined watermelon and jicama with my basic recipe for pineapple salsa (recipe #132536), made a couple of additional changes and came up with this recipe. Since this recipe is an invention on my part, all ingredients are, of course, variable according to your own personal taste. Cooking time is chilling time. We think this a winner and hope you like it, too!
Provided by Kendra
Categories Melons
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine melon, jicama, onion and jalapenos in a bowl and set aside.
- In a separate cup, combine remaining ingredients and mix thoroughly with a whisk.
- Pour dressing over salad ingredients and refrigerate. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 59.3, Fat 0.9, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 13.1, Fiber 2.8, Sugar 7.7, Protein 0.9
JICAMA FRUIT SALAD
This jicama fruit salad is also known as "pico de gallo" in Mexico. Not to be confused with the other pico de gallo, which is a savory salsa. This salad is very refreshing and very forgiving. Any fruits can be added but the original vegetable in this salad is always jicama.
Provided by Yoly
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 8.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 456.4 mg, Sugar 15 g
JICAMA-MELON SALAD WITH POMEGRANATE DRESSING
This is referred to as "pico de Gallo" in Jalisco, Mexico. Depending on the availability of the cantaloupes, this is equally good with other fresh fruits such as pink grapefruit, pineapple, blood oranges, watermelon and honeydew melon. Feel free to interchange or mix the different fresh fruits. It makes a delightful palate cleaner. It is delicious served alone, or tossed with an elegant pomegranate dressing, which follows. Recipe from Chef to Chef.
Provided by FLUFFSTER
Categories Oranges
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a non-reactive bowl, combine jicama with fruit.
- Toss with lime juice, cilantro and salt. Refrigerate about 1 hour, to allow flavors to meld.
- Toss with chili powder before serving.
- Pomegranate Dressing:.
- Combine all ingredients in a large non-reactive bowl and refrigerate for at least 2 to 3 days.
- While the salad is chilling. make the pomegranate dressing.
- Combine the pomegranate seeds, sour cream, sugar, and apple juice in a blender and puree.
- Note: time does not include refrigerating fruit prior to serving. Makes 1 and 1/2 cups.
Nutrition Facts : Calories 257.7, Fat 4.5, SaturatedFat 2.4, Cholesterol 10, Sodium 435.8, Carbohydrate 54.9, Fiber 13.4, Sugar 33.9, Protein 4.1
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