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

Combine the jicama, orange sections, watercress, cilantro or parsley, and mixed greens in a serving bowl and stir together.

Drizzle the lime juice, olive oil, and agave over the salad and toss again. Let stand for 15 minutes or so for the flavors to meld.

Scatter the pumpkin seeds over the top and serve.


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2 comments on “Jícama Salad with Oranges and Watercress

  1. Pingback: Vegetarian Thanksgiving Recipes | HealthyMamaInfo

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