Jícama Salad with Oranges and Watercress
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.
- 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
- 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.
- Here are more Colorful Green Salads.
- Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
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