Jícama Salad with Oranges and Watercress

Jicama Sliced

This colorful and crunchy salad is a perfect way to dress up a harvest meal. Jícama (pronounced HIC-uh-ma), once confined to the southwest, has recently become far easier to find in produce sections everywhere, especially in the fall. If you can’t find jicama, use a large, crisp turnip. From Great American Vegetarian* by Nava Atlas. 

Serves: 8

  • 1 medium jícama, peeled and cut into short narrow strips
  • 3 to 4 clementines or other small seedless oranges, sectioned
  • 1 bunch watercress
  • 1/4 cup cilantro or parsley leaves
  • 4 to 6 ounces mixed baby greens

Dressing:

  • Juice of 1/2 lime to 1 lime, to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon agave nectar or undiluted apple juice concentrate
  • 1/4 cup toasted pumpkin seeds

Combine the jicama, orange sections, cilantro, and greens in a serving bowl and stir together. Combine the dressing ingredients in a small bowl; stir together.

Pour the dressing over the salad and toss together. Scatter the pumpkin seeds over the top and serve.

Watercress

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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2 Responses to “Jícama Salad with Oranges and Watercress”

  1. Rashmi says:

    I always like green salad, So I will try this.

  2. [...] Jicama Salad with Oranges and Watercress [...]

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