Jícama Salad with Oranges and Watercress

Jicama salad with oranges and watercress

This colorful and crunchy jícama salad is a perfect way to dress up a fall harvest or holiday meal. It’s the perfect light salad for a lovely vegan Thanksgiving dinner menu! 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. Photos by Hannah Kaminsky.

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Author: Nava

Recipe type: Salad

Cuisine: Healthy / Holiday

Prep time: 15 mins

Total time: 15 mins

Serves: 6 to 8

This colorful and crunchy salad is a perfect way to dress up a fall harvest or holiday meal. It's the perfect light salad for a lovely vegan Thanksgiving dinner menu!

Ingredients

1 medium jícama, peeled and cut into short narrow strips
3 to 4 clementines or other small seedless oranges, sectioned
1 bunch watercress, mostly leaves, some stem fine to include
¼ cup cilantro or parsley leaves
4 to 6 ounces mixed baby greens
Juice of ½ lime to 1 lime, to taste
2 tablespoons extra-virgin olive oil
1 tablespoon agave nectar or maple syrup
¼ cup toasted pumpkin seeds

Instructions

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.

Here are more Colorful Green Salads.
Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.

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